Pumpkin Molasses Cookies

5 from 2 votes

Fall in love with these delicious pumpkin molasses cookies made with simple ingredients liked canned pumpkin and oats. They are the perfect accompaniment to a piping hot cup of coffee.

Prep Time40

Cook Time15

Total Time55

Course: Cookie, Dessert

Cuisine: American

Servings: cookies

Calories: 109kcal

Author: Deborah Murphy

Ingredients

Cookies:

1 1/4 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 1/2 cup old fashioned oats
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/4 cup molasses
1/2 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract

Glaze:

3/4 cup powdered sugar
2 tablespoons milk
1 tablespoon maple syrup

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Sift together the flour, baking soda, and pumpkin pie spice into the same bowl, then stir in the oats.
In a small bowl, mix together the butter, sugar, molasses, and pumpkin with a mixer until well combined. Add the egg and vanilla and mix again.
Pour in the flour/oat mixture and beat until smooth. Cover with plastic wrap and set in the fridge for at least 30 minutes to chill.
After chilling, place dough onto a baking sheet using a tablespoon. Bake for 8-12 minutes or until lightly browned.
Place cookie sheet on a rack to cool and then transfer cookies to the rack. Allow to cool completely.
To make the glaze, sift the powdered sugar into a bowl and stir in the milk and maple syrup until smooth. Use a fork to drizzle over the cookies. Let sit for a couple of minutes to allow the glaze to set and then enjoy!

Notes

Storage: store in an airtight container on the counter for up to 4 days. Freeze in a bag or airtight container for up to 6 months.

Make it Vegan: use vegan butter and replace the egg with a flax egg made from 1 tablespoon ground flaxseed mixed with 2 1/2 tablespoons water - let sit until if forms a gel and then use in the recipe in place of the egg.

Recipe inspired by these spiced pumpkin oatmeal cookies

Nutrition