Simple, chewy and delightfully soft molasses cookies with a hint of pumpkin pie spice for cozy fall flavor. These Pumpkin Molasses Cookies topped with maple cream cheese frosting are a seasonal favorite you’ll want to bake again and again.
This recipe was originally published September 2016 and updated October 2024
Few things capture autumn like a warm, chewy molasses cookie. These pumpkin-spiced molasses cookies combine the classic deep flavor of molasses with pumpkin pie spice for a gentle, seasonal warmth. They’re soft in the center, slightly crackled on the surface, and become irresistible when finished with a maple cream cheese frosting.
These cookies are quick to mix (no electric mixer required for the dough), freezer-friendly, and versatile — you can press a pecan on top before baking or sandwich two cookies together with extra frosting. If you like spiced cookies, these will be a new staple for fall baking.
Why You’ll Love These Pumpkin Spice Molasses Cookies
- Soft and chewy texture. The dough yields tender cookies with a satisfying chew—exactly what you want from a molasses cookie.
- Easy to make. The cookie dough comes together with a bowl and a spoon; only the frosting needs a mixer for a silky finish.
- Maple cream cheese frosting. The maple icing pairs perfectly with molasses and pumpkin spice for a balanced, rich finish.
- Freezer friendly. Dough, baked cookies, or unfrosted cookies freeze well, making these great for holiday prep.
Recipe Ingredients
- Butter: unsalted preferred. If using salted, reduce or omit the salt in the recipe.
- Sugars: granulated sugar plus brown sugar (light or dark). Dark brown sugar gives a deeper molasses note.
- Vanilla: extract or imitation vanilla will work.
- Egg: one large egg.
- Molasses: use unsulphured or regular molasses. Avoid blackstrap, which is too intense.
- All-purpose flour: a 1:1 gluten-free flour may substitute if needed.
- Warm spices: pumpkin pie spice and extra cinnamon (optional) for balanced warmth.
- Baking soda: ensure it’s fresh for proper rise.
- Salt: sea salt or table salt, to taste.
For the maple cream cheese frosting
- Unsalted butter, softened
- Cream cheese, softened
- Maple syrup
- Confectioners’ (powdered) sugar
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the melted butter, egg, brown sugar, granulated sugar, vanilla and molasses until smooth.
- In a separate bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda and salt. Stir the dry ingredients into the wet mixture just until combined—do not overmix.
- Chill the dough at least 20 minutes. Chilling helps it firm up so you can roll or scoop it easily.
- Roll chilled dough into roughly 1-inch balls, then roll each ball in granulated sugar (or coarse sugar) and place them about 2 inches apart on a parchment-lined baking sheet. If not frosting, press a pecan half into each cookie before baking for a decorative touch.
- Bake for 8–10 minutes, until the edges just begin to turn light golden brown. They may look slightly underbaked in the center—that’s okay; they finish setting as they cool.
- Allow baked cookies to cool completely before frosting.
- To make the maple cream cheese frosting: beat softened butter and cream cheese until smooth. Add maple syrup and mix. Gradually add confectioners’ sugar, about 1 cup at a time, until the frosting reaches the desired 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 helps the cookies rise and stay tender.
- No pumpkin spice? Substitute your own blend of cinnamon, nutmeg, ginger, and cloves to mimic pumpkin pie spice.
- Make sandwich cookies. Pair two cookies with a generous layer of maple cream cheese frosting for a whoopie-pie-style treat.
- Add pumpkin if desired. The cookies don’t include pumpkin purée, but you can add a little to the frosting if you prefer a pumpkin-forward flavor.
Do You Need To Chill The Cookie Dough?
Yes—chilling is important for this recipe. The unchilled dough is too soft to roll or scoop easily. A 20-minute chill is usually sufficient to firm the dough for shaping.
Storage
Store frosted cookies in the refrigerator in an airtight container for up to 1 week. For longer storage, freeze unfrosted cookies (or dough balls) for up to 3 months. If freezing frosted cookies, wrap them well; allow them to come to room temperature before serving for best texture.
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 cup butter, melted
- 1 large egg
- ¼ cup brown sugar
- ⅓ cup granulated sugar (plus extra for rolling)
- 1½ tsp vanilla extract
- ⅓ cup molasses
- 2¼ cups all-purpose flour
- 1½ tsp cinnamon
- 1½ tsp pumpkin pie spice
- 2 tsp baking soda
- ½ tsp sea salt
For the Maple Cream Cheese Icing:
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2–3 tbsp maple syrup
- 3½–4 cups confectioners’ sugar
Instructions
- Preheat oven to 350°F.
- Whisk together flour, sea salt, cinnamon, pumpkin spice, and baking soda; set aside.
- Whisk melted butter, sugar, brown sugar, vanilla, egg and molasses in a larger bowl until combined.
- Stir in the dry ingredients until just combined. Chill dough about 20 minutes.
- Roll dough into 1-inch balls, roll in sugar, and place 2 inches apart on a parchment-lined sheet. Press a pecan into the top if not frosting.
- Bake 8–10 minutes until edges are barely browned; cool completely before frosting.
For the Maple Cream Cheese Icing:
- Cream butter and cream cheese until smooth. Add maple syrup and mix.
- Gradually beat in confectioners’ sugar, 1 cup at a time, until desired thickness. Spread on cooled cookies.
- Store frosted cookies in an airtight container at room temperature up to 3 days or refrigerated up to 1 week; bring to room temperature before serving for best texture.
Notes
- Fresh baking soda matters. It ensures proper lift and a tender texture.
- No pumpkin spice? Use a mix of cinnamon, ginger, nutmeg and cloves.
- Turn them into sandwiches. Use extra frosting between two cookies for a whoopie-pie-style treat.
Nutrition
Carbohydrates: 29 g,
Protein: 2 g,
Fat: 11 g
Nutrition information is an approximation.