Simple, chewy and irresistibly soft molasses cookies with a hint of pumpkin pie spice for extra cozy fall flavor. These Pumpkin Molasses Cookies topped with a maple cream cheese frosting are a seasonal favorite you’ll want to bake all season long.
Originally published September 2016; updated October 2024
There’s something about a chewy, spiced molasses cookie that screams fall. Pairing warm spices with molasses creates a deep, comforting flavor that satisfies seasonal cravings without being fussy. These pumpkin-spice molasses cookies combine classic molasses cookie texture with pumpkin pie spice and are finished with a luscious maple cream cheese frosting for an extra touch of autumn.
The cookies themselves are soft and chewy, with a perfect balance of spice and sweetness. If you enjoy spiced cookies, you’ll also like ginger cream cookies for a slightly different spice profile.
Why You’ll Love These Pumpkin Spice Molasses Cookies
- Soft and chewy texture. These cookies deliver the tender chew that makes molasses cookies so comforting — it’s all about texture, and these won’t disappoint.
- Easy to make. No electric mixer is required for the cookie dough — just a whisk or spoon and a bowl. The frosting is simple too if you choose to add it.
- Maple Cream Cheese Frosting. The combination of molasses, pumpkin spice and maple cream cheese icing is a deliciously cozy finish.
- Freezer friendly. These cookies freeze well — best frozen without frosting, though you can freeze them frosted if needed. The dough can also be scooped and frozen for later baking.
Recipe Ingredients
- Butter: unsalted preferred. If using salted butter, reduce or omit added salt.
- Sugars: granulated sugar and brown sugar (light or dark; dark gives a stronger molasses note).
- Vanilla: extract or imitation vanilla is fine.
- Egg: large.
- Molasses: unsulphured or dark molasses works best. Avoid blackstrap for this recipe — it’s too intense.
- Flour: all-purpose. A 1:1 gluten-free all-purpose blend can be substituted.
- Warm spices: cinnamon plus pumpkin pie spice. I prefer extra cinnamon because some pumpkin spice blends are light on it, but you can use pumpkin spice alone if you like.
- Baking soda: make sure it’s fresh for proper rise.
- Salt: sea or table salt.
For the Maple Cream Cheese Frosting
- Unsalted butter (softened)
- Cream cheese (softened)
- Maple syrup
- Confectioners’ sugar
Step-by-Step Instructions
- Combine the melted butter, egg, brown sugar, granulated sugar, vanilla and molasses in a large bowl and whisk until smooth.
- In a separate bowl, whisk together flour, cinnamon, pumpkin spice, baking soda and salt. Add the dry mix to the wet ingredients and stir just until combined — avoid overmixing.
- Chill the dough at least 20 minutes. Chilling firms the dough so you can roll or scoop it easily.
- After chilling, roll dough into roughly 1-inch balls and coat in granulated sugar. Place them about 2 inches apart on a parchment-lined sheet.
- If not icing, press a pecan half into the center of each cookie for a pretty finish. Otherwise, bake and frost after cooling.
- Bake at 350°F for about 8–10 minutes, until the edges are just starting to turn light golden. They may look slightly underdone — that’s intentional for a soft center. Eight minutes is a reliable target for a tender result.
- Let the cookies cool completely before frosting. For the frosting, beat softened butter and cream cheese until smooth. Add maple syrup and mix to combine.
- Gradually add confectioners’ sugar, about 1 cup at a time, until the frosting reaches your preferred thickness.
- Spread frosting on cooled cookies and top with a pecan half if desired. Serve and enjoy.
Recipe Tips
- Use fresh baking soda. Fresh baking soda gives these cookies the right lift and tenderness.
- No pumpkin spice? Substitute with your own blend of warming spices (cinnamon, ginger, nutmeg, allspice) to mimic pumpkin pie spice.
- Make sandwich cookies. Spread extra frosting between two cookies for a whoopie-pie style treat.
- Want pumpkin flavor? The recipe relies on pumpkin pie spice rather than pumpkin purée, but you can fold a small amount of purée into the frosting if you want a pumpkin boost.
Do You Need to Chill the Cookie Dough?
Yes — chilling is important for this dough. Unchilled dough won’t hold together well. Refrigerate for at least 20 minutes so you can roll or scoop the dough easily.
Storage
Store frosted cookies in the refrigerator in an airtight container for up to one week. For longer storage, freeze unfrosted cookies for up to three months (they can also be frozen after frosting, though unfrosted is ideal). Cookie dough balls can be frozen for up to three months — scoop before freezing for convenience.
Other Fall Recipes
- Pumpkin Chip Banana Bread
- Pumpkin Pie Baked Oatmeal
- Pumpkin Pie Crumble
- Carrot Pumpkin Muffins
- Pumpkin Pie Overnight Oats
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Pumpkin Spice Molasses Cookies
Ingredients
For the Cookies:
- ¾ c butter, melted
- 1 egg, large
- ¼ c brown sugar
- ⅓ c sugar (plus extra for rolling)
- 1 ½ tsp vanilla extract
- ⅓ c molasses
- 2¼ c flour
- 1 ½ tsp cinnamon
- 1 ½ tsp pumpkin spice
- 2 tsp baking soda
- ½ tsp sea salt
For the Maple Cream Cheese Icing:
- ½ c unsalted butter (softened)
- 8 oz. cream cheese, softened
- 2–3 T maple syrup
- 3½–4 c confectioners’ sugar
Instructions
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Preheat oven to 350°F.
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Whisk together flour, sea salt, cinnamon, pumpkin spice and baking soda; set aside.
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In a separate bowl whisk melted butter, granulated sugar, brown sugar, vanilla, egg and molasses until combined.
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Stir the dry ingredients into the wet just until combined; avoid overmixing.
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Chill the dough about 20 minutes or until you can easily roll it into balls.
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On a parchment-lined sheet, roll dough into 1-inch balls, roll in sugar, and place 2 inches apart. If not icing, press a pecan into each cookie before baking.
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Bake 8–10 minutes, until edges are just barely browned. Remove just before they look fully done to keep them soft.
For the Maple Cream Cheese Icing:
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Cream butter and cream cheese with an electric mixer until smooth, about 3 minutes.
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Add maple syrup and mix. Gradually add confectioners’ sugar, 1 cup at a time, until the frosting reaches desired thickness. Spread on cooled cookies.
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Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. Bring refrigerated cookies to room temperature for best chewiness.
Notes
- Use fresh baking soda. Freshness ensures the right lift and texture.
- Make your own pumpkin spice if you don’t have any on hand by blending cinnamon, ginger, nutmeg and allspice.
- Turn them into sandwich cookies by spreading extra frosting between two cookies.
Nutrition
Nutrition information is an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!