Soft Pumpkin Molasses Cookies with Maple Icing Recipe
Delight in these soft pumpkin molasses cookies, packed with warm spices and a rich molasses flavor, perfectly complemented by a luscious maple icing. These cookies offer a seasonal treat that’s tender, moist, and utterly delicious, ideal for autumn gatherings or festive occasions.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup butter, browned (salted)
- 1 ⅓ cups brown sugar (packed)
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg (at room temperature)
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- ⅓ cup molasses
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon salt (increase to ¾ teaspoon if using unsalted butter)
- ¼ teaspoon ground cloves
Topping
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Maple Icing
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 2 cups powdered sugar
- 2-4 tablespoons milk (as needed)
Instructions
- Prepare the dough: In a large bowl, mix browned butter, brown sugar, granulated sugar, and vanilla extract until smooth. Add the egg, pumpkin puree, and molasses, mixing well to combine all the wet ingredients uniformly.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, ground ginger, salt, and ground cloves, ensuring the spices are evenly distributed.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients and stir until just incorporated, being careful not to over-mix to maintain cookie tenderness.
- Chill the dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour to firm it up for easier handling and better texture.
- Prepare baking sheet and cinnamon sugar: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a baking mat. In a small bowl, whisk together the ½ cup granulated sugar and 1 tablespoon cinnamon.
- Form and coat cookies: Scoop the cookie dough and roll into 1 ½-inch balls. Roll each ball in the cinnamon-sugar mixture to coat evenly. Place the coated dough balls on the prepared baking sheet, spacing them about 3 inches apart.
- Bake the cookies: Bake in the preheated oven for 10-13 minutes until set but still soft. Remove from the oven and allow the cookies to cool completely on the baking sheet.
- Make the maple icing: In a bowl, combine melted butter, vanilla extract, maple syrup, powdered sugar, and 2 tablespoons milk. Whisk until smooth and fully combined. Add additional milk as needed to achieve a slightly runny consistency. Warm the icing in the microwave for 20-30 seconds to make it easier to dip.
- Ice the cookies: Dip each cooled cookie into the maple icing, allowing excess to drip off. Place the iced cookies on a wire rack or parchment-lined surface and let the icing set for a few minutes before serving or storing.
- Store properly: Store iced cookies in an airtight container at room temperature for up to 5 days, ensuring they remain soft and flavorful.
Notes
- Using browned butter adds a nutty depth of flavor to these cookies but if unavailable, melted butter at room temperature can be used.
- Do not use canned pumpkin pie filling; use pure pumpkin puree to avoid extra spices and sugars.
- Adjust salt quantity based on whether using salted or unsalted butter to balance flavor.
- Make sure cookies are completely cool before icing to prevent melting and running.
- Taste the icing and add milk gradually to control the desired consistency.
- Cookies may be stored uniced for longer freshness and iced just before serving if preferred.
