Pumpkin Ginger Molasses Cookies

5 from 6 votes
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These pumpkin ginger molasses cookies are the perfect fall cookie, and adding molasses takes it to a whole new level of good! The result? A chewy cookie full of warm spices that’ll have you feeling absolutely smitten.

A plate of ginger cookies with a bite taken out of them.
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What do you get when you mix the fall flavors of the famous pumpkin spice latte with the favorite holiday spices of spicy molasses cookies? Pumpkin ginger molasses cookies, that’s what! It’s a medley of flavors that just can’t be beat. 

To make them, just mix your cookie dough in a stand mixer, let them chill in the fridge, and then roll ’em in turbinado sugar before sticking them in the oven to bake. No matter the occasion, these chewy pumpkin molasses cookies will have everyone in the fall spirit.

What You Need to Make Pumpkin Ginger Molasses Cookies

  • Pumpkin pie spice: the perfect blend of spices to give your cookies that signature fall flavor. Feel free to use store-bought or use our 5-star pumpkin pie spice recipe to make your own!
  • Coconut oil: if your coconut oil is solid, we recommend microwaving it on high for 15 seconds.
  • Light brown sugar: brown sugar has a warmer flavor than regular sugar, perfect for this recipe.
  • Pumpkin puree: pumpkin puree makes these cookies ultra moist and full of pumpkin flavor.
  • Molasses: the go-to ingredient for gingerbread cookies.
  • Turbinado sugar (optional): we love the extra touch turbinado sugar adds to the cookies! Feel free to skip the extra sugar.
  • Stand mixer: a hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.
A glass bowl filled with a mixture of peanut butter and orange juice.

Variations and Substitutions

Coconut oil: If you want to use all butter and no coconut oil, we recommend 1/2 cup + 2 tablespoons.

Pumpkin puree: Don’t have pumpkin handy? You can substitute pumpkin purée with squash purée, carrot purée, or sweet potato purée.

Molasses: You can mimic the flavor of molasses by mixing liquid sweeteners like honey or maple syrup with equal parts brown sugar.

Toppings: Get creative and decadent by adding a pumpkin spice-flavored icing or frosting!

A baking sheet with a tray of doughnuts and a spatula.

FAQs

What is the difference between molasses cookies and ginger snaps?

The key difference between molasses and gingersnap cookies is that gingersnap cookies have a crispy and crunchy texture, while molasses cookies are soft and chewy.

How do I know when the cookie dough is done chilling?

How long you refrigerate your cookie dough may vary depending on the fridge, the temperature of your home, etc. You’ll know your cookie dough is ready when it is scoopable. A little sticky is ok!

What is the best type of molasses for cookies?

In a choice between light molasses and dark molasses, dark molasses is best. Baking with dark molasses will create a darker color and stronger molasses flavor. Even so, light molasses works just as well, too.

A row of ginger cookies on a white surface.

Storage + Freezer Directions

Store any leftover pumpkin ginger molasses cookies in an airtight container at room temperature for up to 5 days.

To freeze, place your cookies in an airtight, freezer-safe bag or container and store them in the freezer for up to 2 months.

a bowl full of ingredients for a pumpkin spice latte, including pumpkin pie spice.

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Homemade Pumpkin Pie Spice

We’ve been using this homemade pumpkin pie spice in fall dessert recipes for years. It’s the perfect blend of cinnamon, ginger, nutmeg, and cloves.

Ginger cookies on a plate next to a cup of coffee.

Serving Suggestions

Unfortunately, autumn comes and goes faster than the leaves fall to the ground — so we gotta make it count, right? Pair these tasty pumpkin gingerbread cookies with other delectable fall treats like our Pumpkin Cream Cold Brew, Spiked Apple Cider, or Pumpkin Berry Smoothie!

Craving something more savory? Our Butternut Squash Harvest Bowl, Instant Pot Pumpkin Curry, and Pumpkin Chili are the perfect meals to enjoy before you dig into dessert.

A plate of ginger cookies with a bite taken out of them.
5 from 6 votes

Pumpkin Ginger Molasses Cookies

These pumpkin ginger molasses cookies combine the fall flavors of pumpkin and holiday spices of molasses to create the ultimate fall dessert.
Prep: 1 hour 30 minutes
Cook: 13 minutes
Total: 1 hour 43 minutes
Servings: 18
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Ingredients 

Dry Ingredients

Wet Ingredients

  • 1/4 cup coconut oil, softened not melted*
  • 1/2 cup butter, cold and cut into 1/2 tablespoon pats
  • 1 cup light brown sugar, scooped and leveled
  • ½ cup pumpkin puree
  • 1/2 cup molasses
  • 1 large egg

Instructions 

  • Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.
  • Add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.
  • Next, using a stand mixer* cream the coconut oil, butter, and brown sugar together at medium speed. This will take around 3-4 minutes.
  • Add the pumpkin and molasses to the mixture and cream the ingredients together until smooth. This will take another 3-4 minutes. Be sure to scrape the sides of the bowl periodically.
    A glass bowl filled with a mixture of peanut butter and orange juice.
  • Crack the egg. Mix on medium until combined.
  • Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough but still be very easy to form a ball.
    A bowl of pumpkin batter in a glass bowl.
  • Wrap the dough ball with a piece of plastic wrap and then refrigerate for 30 minutes.*
  • Using a 1.5 tablespoon cookie scoop, scoop cookie dough into hands and roll it into a ball.
  • Then, roll the dough in turbinado sugar* and place on the greased baking sheet. Make sure to leave 2 inches in between cookies because they will expand. Repeat until the baking sheet is full. 12 cookies will fit on a standard baking sheet.
    A baking sheet with a tray of doughnuts and a spatula.
  • Bake cookies at 350ºF for about 12 minutes.*
    Ginger cookies on a baking sheet.
  • Remove from the oven, let sit for 2-3 minutes on the hot baking sheet, and then transfer the cookies to a cooling rack.
    Ginger cookies on a plate with a fork.

Tips & Notes

  • How long you refrigerate your cookie dough may vary depending on the fridge, the temperature of your home, etc. Just be sure the cookie dough is scoopable. A little sticky is ok.
  • How long the cookies bake will depend on if you are baking at altitude and what oven is used.
  • Coconut oil: If your coconut oil is solid, we recommend microwaving it on high for 15 seconds.
  • Butter: If you want to use all butter and no coconut oil, we recommend 1/2 cup + 2 tablespoons.
  • Stand mixer: A hand mixer would work for this recipe as well. We do not recommend using a spoon to mix since the recipe calls for cold/hard butter.
  • Turbinado sugar: Rolling the cookies in turbinado sugar is optional. Feel free to skip the extra sugar.

Watch It

Nutrition

Calories: 212 kcal, Carbohydrates: 33 g, Protein: 2 g, Fat: 9 g, Fiber: 1 g, Sugar: 19 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.

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About Emily Richter

Emily is Fit Foodie Finds' editor-in-chief. She has a master's degree in strategic communication, and a passion for food. She is an incredible at-home cook making her writing an important part of the content creation process.

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Edward
Edward
February 1, 2024 10:10 am

5 stars
Making delicious and interesting cakes, thank you very much. Omegle online

surveybucks
October 3, 2023 11:03 pm

5 stars
These Pumpkin Ginger Molasses Cookies are the ultimate blend of fall flavors, combining the pumpkin spice latte’s essence with the holiday warmth of molasses cookies. Making them is a breeze โ€“ just mix the dough in a stand mixer, chill, and bake after rolling in turbinado sugar. These cookies are a perfect treat for any occasion, infusing everyone with the cozy spirit of autumn. You’ll need pumpkin pie spice, coconut oil, light brown sugar, pumpkin puree, molasses, and optionally, turbinado sugar for that extra touch. A stand mixer is recommended for the best results. Bake these, and you’ll have a taste of fall in every bite! ๐Ÿ‚๐Ÿชโœจ

Roger Anderson
Roger Anderson
September 27, 2023 11:24 am

This looks like a great recipe but am confused. Where does the โ€œgingerโ€ come from?

Lee Funke
October 3, 2023 7:12 pm
Reply to  Roger Anderson

This is a spin-off of our classic ginger molasses cookies! Instead of ground ginger, we used pumpkin pie spice, which has ground ginger in it!