Description
These Pumpkin Spice Molasses Cookies are a delightful fall treat combining warm spices with rich molasses, creating soft and chewy cookies perfect for the season. Finished with a luscious maple cream cheese frosting, they offer a perfect balance of spice and sweetness, ideal for holiday gatherings or cozy afternoons.
Ingredients
Cookie Ingredients
- ¾ cup butter, melted
- 1 large egg
- ¼ cup brown sugar
- ⅓ cup sugar (plus extra for rolling)
- 1 ½ teaspoons vanilla extract
- ⅓ cup molasses
- 2¼ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons pumpkin spice
- 2 teaspoons baking soda
- ½ teaspoon sea salt
Maple Cream Cheese Icing
- ½ cup unsalted butter, softened
- 8 oz. block cream cheese, softened
- 2-3 tablespoons maple syrup
- 3½ – 4 cups confectioners’ sugar
Instructions
- Preheat Oven: Set your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sea salt, cinnamon, pumpkin spice, and baking soda until evenly combined. Set aside.
- Mix Wet Ingredients: In another large bowl, whisk melted butter, both sugars (brown and white), vanilla extract, egg, and molasses until fully blended.
- Combine Wet and Dry: Gradually stir the dry ingredient mixture into the wet ingredients, mixing only until just combined to avoid overmixing.
- Chill Dough: Cover the dough and chill it for about 20 minutes, or until firm enough to roll easily.
- Shape Cookies: Roll the dough into one-inch balls. Roll each ball in sugar to coat. If you prefer not to use icing, you can press a pecan into each cookie. Place the cookies about 2 inches apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes. The edges should be just barely browned. The cookies may seem underdone, but it’s important to remove them just before they appear fully baked to retain softness.
- Prepare Maple Cream Cheese Icing: In a medium bowl, beat softened butter and cream cheese together for about 3 minutes with an electric mixer until smooth and creamy.
- Add Maple Syrup and Sugar: Mix in maple syrup, then gradually add confectioners’ sugar about one cup at a time, beating thoroughly after each addition until you reach desired icing thickness.
- Frost Cookies: Once cookies have completely cooled, spread the maple cream cheese icing evenly on top.
- Store Properly: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for about 1 week. If refrigerated, allow the cookies to come to room temperature before serving to reclaim their chewy texture.
Notes
- Do not overbake the cookies; they should be soft in the center to maintain chewiness.
- Chilling the dough makes it easier to roll and helps the cookies hold their shape during baking.
- The maple cream cheese icing adds a creamy sweetness that complements the spicy molasses base perfectly.
- For a nutty variation, press pecans onto the dough balls before baking instead of using icing.
- Storage tips help maintain freshness and texture; bring refrigerated cookies to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
