Chewy Brown Butter Pumpkin Molasses Cookies
There’s something about fall that just makes you want to bake. The warm spices, the cozy smells filling the kitchen, and of course, anything with pumpkin. These Chewy Brown Butter Pumpkin Molasses Cookies combine all of that in one perfect bite—nutty browned butter, deep molasses, a hint of pumpkin, and those classic fall spices. They’re soft, chewy, and totally irresistible.
Chewy Brown Butter Pumpkin Molasses Cookies
There’s something about fall that just makes you want to bake. The warm spices, the cozy smells filling the kitchen, and of course, anything with pumpkin. These Chewy Brown Butter Pumpkin Molasses Cookies combine all of that in one perfect bite—nutty browned butter, deep molasses, a hint of pumpkin, and those classic fall spices. They’re soft, chewy, and totally irresistible.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground ginger
- 1 cup unsalted butter
- 1 ½ cups packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1/3 cup pumpkin purée, (patted dry with paper towels)
- 2 tablespoons molasses (regular unsulphured, not blackstrap)
- 1 tablespoon vanilla extract
- ½ cup coarse or sparkling sugar (for rolling)
Instructions
Notes
Dry the pumpkin purée: Pumpkin holds a lot of water, and too much moisture can make cookies cakey instead of chewy. Patting the purée with paper towels before adding keeps the texture perfectly soft and chewy.
Watch the butter closely: Browning butter transforms the flavor, but it can burn quickly. Use a light-colored pan so you can see the milk solids turn golden brown, then strain to remove any bitter bits.
Don’t overbake: The cookies should look set at the edges but still soft in the center when you pull them out. They’ll firm up as they cool, giving you that chewy texture with a crackly sugar crust.
Nutrition Facts
Calories
289Fat (grams)
12 gSat. Fat (grams)
7 gCarbs (grams)
43 gFiber (grams)
1 gNet carbs
42 gSugar (grams)
29 gProtein (grams)
2 gSodium (milligrams)
155 mgCholesterol (grams)
42 mgDirections
1. Melt the butter in a medium-sized, light-colored saucepan or skillet over medium-low heat.
2. Cook, stirring constantly, for about 3–5 minutes. The butter will foam and bubble. As you stir, it will become clearer before foaming again.
3. Continue cooking and stirring until you see brown specks forming through the bubbles and foam.
4. Remove from heat and strain through a fine mesh strainer (to remove larger brown bits, which can taste bitter) into a large bowl or the bowl of a stand mixer. Set aside to cool to room temperature.
5. In a medium bowl, whisk together flour, baking soda, salt, pumpkin spice and ginger. Set aside.
6. In the stand mixer (with paddle attachment) or a large bowl with a hand mixer, beat the butter, brown sugar, and granulated sugar until combined. The mixture will look a little crumbly and wet.
7. Add in the egg, pumpkin purée, molasses, and vanilla and beat until smooth.
8. Gradually add the flour mixture and mix on low speed until just combined.
9. Cover the dough and place it in the refrigerator to chill for 30 minutes.
10. Preheat oven to 350°F. Line baking sheets with parchment.
11. Scoop dough into 3-tablespoon mounds and roll into balls.
12. Roll each dough ball generously in sparkling sugar. Place 3 inches apart on sheets.
13. Bake each batch 13-15 minutes, rotating halfway, until edges are set, tops are crackly, and centers look slightly soft.
14. Let cool 5 minutes on pan, then transfer to rack.