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–+ servings
Pumpkin chocolate chip cookies on a cutting board and around them.

Pumpkin Molasses Chocolate Chip Cookies

Shelby Stover
Light, chewy pumpkin cookies with gooey chocolate chips and a deeper fall flavor from real molasses. No mixer, no chilling, just an easy one-bowl cookie recipe.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 21 minutes
0 minutes
Total Time 31 minutes
Course Dessert
Cuisine American
Servings 13
Calories 175 kcal

Ingredients
  

For the cookies

  • 1.5 cups All purpose flour
  • ¼ teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ½ cup Sugar
  • 1 teaspoon Pumpkin spice
  • ½ cup Butter measured solid then melted
  • 2 tablespoons Egg yolks
  • ½ cup Canned pumpkin
  • 1 tablespoon Fancy molasses
  • 2 tablespoons Chocolate chips plus more for topping
  • 2 tablespoons Water

For the topping

  • 1 tablespoon Sugar
  • ¼ teaspoon Cinnamon

Instructions
 

  • Preheat the oven to 350F. Melt the butter in the microwave or on the stover over low heat, set aside.
  • In a large bowl, combine the flour, baking powder, soda, salt, sugar, and pumpkin spice. Mix well.
  • One by one add in the pumpkin, egg yolks, molasses, and egg yolks.
  • Stir until mostly combined but it will look to dry.
  • Add in the water and mix until no flour parts remain.
  • Fold in the chocolate chips.
  • With a 1.5 inch trigger ice cream scoop, portion the cookie dough batter onto a parchment paper-lined baking sheet.
  • If using, combine the cinnamon sugar dusting in a small ramekin and sprinkle it over top of the cookies, or top them with a few leftover chocolate chips.
  • Bake in the oven for 21-23 minutes until the turn golden and are mostly firm o the top.
  • Remove from the oven and let them cool fully before moving them.

Video

Notes

Make sure your melted butter has cooled before adding it in, or it will start to cook the egg yolks.
These cookies spread and puff quite a bit as they bake, so give them more room on the pan than you think they need.
For the softest texture, pull the cookies out when the tops are just set. They'll finish firming up as they cool on the pan.

Nutrition

Calories: 175kcalCarbohydrates: 23gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 43mgSodium: 154mgPotassium: 70mgFiber: 1gSugar: 11gVitamin A: 1718IUVitamin C: 0.4mgCalcium: 21mgIron: 1mg

Equipment

  • 1 1.5 Inch Trigger Ice Cream Scoop
  • Large baking sheet
  • parchment paper
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