Pumpkin Maple Molasses Cookies

It’s pumpkin season! With the molasses added into the dough, these pumpkin cookies are the absolute autumnal cookie. These cookies are going to become a staple on your holiday table!



  • 2-1/3 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin spice mix
  • 8  tablespoons (1 stick) butter, room temperature
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 2/3 cup pumpkin puree
  • 1 large egg
  • 1 teaspoon maple extract
  • 1/2 cup granulated sugar + 1 teaspoon cinnamon, for rolling


  1. In a medium-sized bowl, whisk together flour, baking soda, salt, pumpkin spice mix. Set aside.
  2. In a stand mixer fitted with a paddle attachment, beat the room temperature butter on medium speed until smooth and creamy. Add in the brown sugar, molasses, and pumpkin puree.
  3. Beat for 2 minutes, scraping down the sides of the bowl as needed. Add in the egg, maple extract, and continue to beat for about 1 more minute.
  4. Reduce the mixer speed to low and add in the dry ingredients a little at a time, until the flour mixture is just mixed in.
  5. The dough will be very soft. Cover the bowl with plastic wrap and refrigerate at least 1 hour. The dough will become easier to work with, the longer it chills in the refrigerator.
  6. When ready to bake, preheat oven to 350ºF. Line two baking sheets with parchment or silicone baking mats. Mix the sugar and cinnamon in a small bowl.
  7. Using a 2-inch cookie dough scoop, scoop out and roll dough into balls. Roll dough through the granulated sugar/cinnamon mixture and transfer to cookie sheets about 2 inches apart. Repeat with remaining dough.
  8. Bake in preheated oven for 12-14 minutes or until the tops feel set. Remove from oven and let cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack to cool completely.
  9. Enjoy cookies warm or keep stored in an airtight container at room temperature for up to 4 days.



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