Soft Pumpkin Molasses Cookies

  • Yield : Approx. 30 cookies
  • Prep Time : 10m
  • Cook Time : 14m
  • Ready In : 30m

These cookies are great for fall with warm spices, deep molasses and seasonal squash. Enjoy with a glass of almond milk!


  • 2 1/3 C. all-purpose flour
  • 2 t. baking soda
  • 1 t. cinnamon
  • 1 t. ground ginger
  • 1 t. sea salt
  • 1/4 t. ground cloves
  • 1 C. sugar
  • 1/2 C. pumpkin
  • 1/2 C. canola oil
  • 1/4 C. molasses
  • 1 T. flax meal
  • 2 t. vanilla extract
  • 2 T. turbinado sugar (or other coarse sugar) (optional)


Step 1

Preheat oven to 350F. Lightly oil a large baking sheet.

Step 2

In a medium bowl, combine flour, baking soda, cinnamon, ginger, salt and cloves. Mix well. Set aside.

Step 3

In a second medium bowl, whisk together sugar, pumpkin, oil, molasses, flax meal and vanilla until smooth and uniform.

Step 4

Add dry ingredients to wet and stir until just combined.

Step 5

Dough will probably be a bit sticky. If so, wet your hands with water to prevent sticking and roll heaping tablespoons of dough into balls. Place on baking sheet, leaving a couple inches of space between each. Sprinkle with turbinado sugar.

Step 6

Bake 12-14 minutes or until cookies are set but not hard.

Step 7

Remove from oven. Allow to cool on baking sheet for 5 or 6 minutes before transferring to a cooling rack.

Step 8


Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

More From This Chef »
Average Member Rating

(5 / 5)

5 5 4
Rate this recipe

4 people rated this recipe

Related Recipes:
  • Oatmeal Raisin Protein Balls

  • Nacho Cheese

  • Sweet Potato Brownies

  • Spinach Mushroom Pockets

  • Crispy No Fuss Cauliflower

Comments (7)

  1. posted by Lisa on October 23, 2013

    I suspect you mean 1 and 1/3 C of flour. Also, you don’t show where to add the sugar.

    • posted by Honor on October 23, 2013

      The recipe lists the correct measurement of flour. Thanks.

  2. posted by Lisa D. on October 26, 2013

    Delicious gingerbread flavor. Love the heavy hand on the spices. Very sticky dough; came out as perfectly soft cookies. Replaced half the oil with applesauce, added a bit of nutmeg, and rolled the whole thing in demerera instead of just sprinkling. Thanks!

    • posted by Honor on October 26, 2013

      Beautiful! Thanks so much for the feedback, Lisa, and I’m glad to know the applesauce sub worked fine.

  3. posted by j ragland on November 9, 2013

    Do you think this will work with gluten free flour too?

    • posted by Honor on November 9, 2013

      I haven’t done a ton of gluten-free baking so I can’t say for sure, but I would love to hear the results if you give it a try!

  4. posted by Milda on December 11, 2013

    Made this over the weekend, then hubby asked to make them again today. Father-in-law loves them too. Excellent recipe. Followed it exactly.


Leave a Reply

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