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.

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