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Chewy Pumpkin Spice Molasses Cookies with Brown Butter

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These chewy pumpkin spice molasses cookies capture the flavors of autumn with brown butter, cinnamon, brown sugar, molasses, pumpkin puree, and warm spices. Each cookie is rolled in cinnamon sugar before baking for a sweet, spiced coating. Chill the dough before baking for chewy cookies with a deliciously spiced flavor.

Ingredients

Scale

For the Pumpkin Spice Cookies

  • 226 g unsalted butter (1 cup)
  • 200 g light brown sugar
  • 150 g granulated sugar
  • 1 large egg (50 g without shell), room temperature
  • 1 tsp vanilla
  • 35 g molasses (2 tablespoons)
  • 56 g canned pumpkin puree
  • 1 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 3/4 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 tsp baking soda
  • 295 g all-purpose flour

For the Cinnamon Sugar Coating

  • 50 g sugar
  • 2 tsp cinnamon

Instructions

  1. Melt the butter in a small pot, whisking occasionally. Watch for the butter to start browning on the bottom of the pot, then whisk continuously as it browns. Remove from the heat when it smells nutty and brown bits have formed on the bottom of the pan.
  2. Pour the brown butter into a heat-safe bowl and let it cool at room temperature for 30 minutes. It should be slightly warm or at room temperature.
  3. In a large bowl, stir the brown butter, brown sugar, and granulated sugar together until smooth.
  4. Stir in the egg, vanilla, and molasses. Then stir in the pumpkin puree.
  5. Add the flour, cinnamon, salt, allspice, cloves, ginger, and baking soda. Stir until the dough comes together.
  6. Scoop the dough using a heaping 1 1/2 tablespoon cookie scoop or a level 2 tablespoon scoop. For consistent-sized cookies, each dough ball should weigh 28–29 grams.
  7. Roll each dough ball between your hands to smooth the surface, then place the balls on a lined cookie sheet.
  8. Cover and refrigerate the dough for at least 2 hours or overnight.
  9. Preheat the oven to 350°F (175°C) and remove the cookies from the refrigerator.
  10. Combine the 50 g sugar and 2 teaspoons cinnamon in a bowl. Roll the dough balls in the cinnamon sugar just before baking.
  11. Place the cookies on parchment-lined baking sheets and bake for 10–12 minutes.
  12. The cookies are done when the tops look slightly dry but the cracks still appear somewhat moist.
  13. Transfer the cookies to a cooling rack. Enjoy warm or let them cool completely.

Notes

  • Let the brown butter cool for 30 minutes before mixing it with the sugars.
  • Chill the dough for at least 2 hours or overnight before baking.
  • Weighing the dough is optional, but 28–29 g per ball helps create consistent-sized cookies.
  • Roll the dough balls in cinnamon sugar immediately before baking.
  • Do not wait for the cracks to look completely dry; the cookies should still look somewhat moist in the cracks when removed from the oven.
  • Store the cookies in a container for up to 1 week.
  • Prep time: 20 minutes. Chill time: 2 hours. Cook time: approximately 11 minutes per batch.

Find it online: https://cookingrecipetips.com/chewy-pumpkin-spice-molasses-cookies-with-brown-butter/