Noble Pig

Never Miss A Recipe

Home » Soft Baked Pumpkin Molasses Chocolate Chip Cookies

· 17 Comments

Soft Baked Pumpkin Molasses Chocolate Chip Cookies

These Soft Baked Pumpkin Molasses Chocolate Chip Cookies are the rustic, delicious dessert you were hoping for this season. Rolled in cinnamon-sugar before baking and full of chocolate, they are going to stand out at all your gatherings.

Soft Baked Pumpkin Molasses Chocolate Chip Cookies are delicious
Pumpkin Chocolate Chip Cookies

Pumpkin added to baked goods should not be left to just the Fall season. Pumpkin adds this magical quality to desserts unlike other vegetable additions we often throw into our baking creations. It’s just so good.

One of my favorite baking tricks is adding pumpkin to brownies, because pumpkin and chocolate are just the best pairing on the planet. Pumpkin also turns your coffee cake into perfection and has the best impact on breakfast muffins too. I won’t even mention how good pumpkin is in a smoothie. I need to use it more throughout the year.

Pumpkin Molassas Chocolate Chip Cookies with
For those of you who have been around this blog for a while, you know I am obsessed with making the best looking and tasting cookies, which is why I bake my cookies in whoopie pie pans. They turn out perfect every time; round, pretty, tasty and soft.

Pumpkin Molassas Chocolate Chip Cookies with chips
I weigh every single one of my cookie balls with a baking scale so they all cook evenly and fill each well of the pan. Perfect rounds! I also press on extra chocolate chips to the surface of each raw cookie ball as these chips do not sink inside while baking. Presentation is everything right?

Soft Baked Pumpkin Molassas Chocolate Chip and rolled in cinnamon sugar
These cookies are delicious enough to be served throughout the season (even Christmas) and will make the perfect addition to the holiday, dessert buffet table. They are also rustic enough to make an appearance at all your tailgating festivities this Fall.

Soft Baked Pumpkin Molasses Chocolate Chip Cookies
All three dozen of these cookies disappeared at a little teenage study party that was happening over here the other night. I just can’t seem to keep them in stock once they emerge from the oven.

Soft Baked Pumpkin Molasses Chocolate Chip Cookies that have also been rolled in Cinnamon Sugar

Soft Baked Pumpkin Molasses Chocolate Chip Cookies Recipe

Recipe by Cathy Pollak for NoblePig.com Yield: 34–36 cookies

Ingredients

For the Cookies

  • 2½ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon table salt
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • ½ cup (4 ounces) unsalted butter, softened
  • ⅔ cup (4 ounces) shortening, butter-flavored or regular
  • 1 large egg
  • ½ cup pumpkin purée
  • ¼ cup molasses
  • 1½ teaspoons vanilla extract
  • 2 cups semisweet chocolate chips, plus additional chips for topping

For the Cinnamon Sugar

  • ⅔ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  • Preheat the oven to 350°F (175°C). Lightly coat the wells of whoopie pie pans with cooking spray.
  • In a medium bowl, whisk together the flour, baking soda, salt, pumpkin pie spice, cinnamon, and ginger. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar, granulated sugar, butter, and shortening until light and fluffy, about 4 minutes.
  • Add the egg, pumpkin purée, molasses, and vanilla extract. Mix until fully incorporated, stopping to scrape down the sides of the bowl as needed.
  • Gradually add the flour mixture, mixing until incorporated. Reduce the mixer speed to low and stir in the chocolate chips.
  • In a small bowl, stir together the granulated sugar and cinnamon for the coating.
  • Portion the dough into balls weighing approximately 36 grams each, or about 2 inches in diameter. The dough will be very soft and sticky, so wearing disposable food-safe gloves can make it easier to handle.
  • Roll each dough ball in the cinnamon-sugar mixture until coated, then place one ball into each prepared well of the whoopie pie pan. Press 8–10 additional chocolate chips onto the top of each cookie for appearance. Repeat with the remaining dough.
  • Bake for approximately 12 minutes. The cookies may appear slightly underbaked when removed from the oven, but they will continue to set as they cool.
  • Allow the cookies to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Recipe Notes

  • You can replace the shortening with additional butter, using a total of 1 cup (8 ounces) of butter. However, the cookies will spread more during baking, have a flatter appearance, and develop a crispier texture. Using shortening helps produce taller, softer cookies.
  • If you don’t have whoopie pie pans, refrigerate the dough for several hours before baking on regular cookie sheets. I recommend keeping the shortening in the recipe when using this method because an all-butter dough spreads considerably more in the oven.
  • The additional chocolate chips pressed onto the tops of the cookies are optional and used for appearance only.

Never Miss a Recipe

Subscribe by Email

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Emma says

    These look absolutely delicious! I don’t think I’ve ever tried pumpkin in cookies before (pumpkin is not all that common an ingredient here in Denmark), so I should definitely make these – a combination of pumpkin and cookies, two of my favorite things, must be good 🙂

    Love, Emma

    Reply

Never Miss a Recipe

Menu