Soft Small Batch Pumpkin Ginger Molasses Cookies with Vanilla Cream Cheese Frosting
Pumpkin season is here, even though it may only be the second week of September. Personally, I am beyond thrilled to see all things pumpkin flavored swarming my different social media feeds. Tik Tok has been boasting pumpkin pancakes, cinnamon rolls, raviolis and much more this last month on my FYP. Instagram is also starting to gain traction on the Autumnal vibes as well.
As for myself, I couldn’t resist making a small batch cookie recipe that encompasses my love for both the warm Fall spices and the festive trend that is pumpkin.
Why So Much Hype Around Pumpkin?
Pumpkin is one of those flavors that is always up for debate on whether or not it’s actually any good.
I am on the side of team pumpkin, obviously, and I have no shame about it. I will say, I draw the line at pumpkin flavored beer or pumpkin butter. Some things just don’t need to be bred with pumpkin….IMO.
The fact remains, hundreds of thousands of people across the country adore pumpkin season. According to ABC Eye Witness News, 20 million PSL are sold annually, that’s a LOT of pumpkin spice syrup folks.
What Makes These Cookies Worth the Try?
To be honest, I love this cookie recipe for several reasons, but I’ll narrow it down to 3 for the blog.
These cookies aren’t too sweet. They have brown sugar and organic maple syrup for sweetener.
They are oh so soft and your teeth glide through it like a cloud. No tough, crunchy cookies here!
And lastly, the SPICE. The combination of cloves, nutmeg, cinnamon and ground ginger are like a warm hug from your favorite, jolly, rosy cheeked aunt that you haven’t seen since you were six.
Important Ingredients to Mention
Salted Softened Butter : I use salted butter in all my recipes, it cuts out the need for kosher salt and you get a better flavor in my opinion. Making sure your butter is room temp and soft, but not melted, is key for this recipe.
Brown Sugar : Brown sugar lends a depth of flavor to your cookies and allows them to be both soft and chewy. Brown sugar also pairs so well with the molasses and maple syrup.
Maple Syrup : I honestly wasn’t sure if I was going to use granulated sugar in this recipe or not, but something told me to use maple syrup. That maple flavor is nostalgic and lends a depth of flavor to my cookies I just can’t deny.
Pumpkin Purée : You can use Libby’s canned pumpkin but I use Krogers if that’s all I have on hand. If you can find a brand that’s only ingredient is pumpkin, you are set!
Room Temp Egg Yolk : Since this recipe is small batch and only makes about 6 (sometimes 8) cookies, you only need one egg, actually, one egg YOLK. This will give the cookie a great texture and allow for your cookie to bind well together.
Molasses : Molasses adds a depth of flavor that can help enhance the spices of your cookie. It can add sweetness and some caramel notes as well. I use the Grandma’s Molasses ALWAYS. It’s been my favorite since I would bake with my mom as a kid.
Your Dough Will Be Sticky, It’s Ok
Your dough will be on the sticky side once you have combined all your ingredients, and that is OK! Rolling your dough balls in some granulated sugar before baking them will help form their shape and create a lovely crunchy texture on the outside of your cookies.
Is the Frosting That Necessary?
Uhhhh, YEAH?! What kind of a question is…..just kidding. These cookies are fabulous with or without the vanilla cream cheese frosting. However, I am always going to encourage frosting on a cookie, it’s just who I am.
The soft cookie is paired perfectly with the creamy cream cheese frosting.
Ingredients
For the Cookies
1/4 cup softened salted butter
1/4 cup light or dark brown sugar
2 tablespoons maple syrup
2 tablespoons molasses (NOT BLACKSTRAP)
1 room temperature egg yolk
1/2 tsp vanilla extract
1/4 cup pumpkin purée
2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon and ground ginger
1/2 tsp cloves and nutmeg
For the Frosting
2 tablespoons room temperature cream cheese
1 tsp vanilla extract
1/2 tablespoon milk
1 cup powdered sugar
pinch of salt
Directions
Preheat your oven to 350 and prepare a large baking sheet with parchment paper.
Cream your butter and brown sugar for about 3-5 minutes until completely smooth. Add in your egg yolk, vanilla extract, molasses and maple syrup and cream again.
Add in your pumpkin purée and combine well before adding in your dry ingredients. Fold them in with a rubber spatula, not in a mixer. Your dough will be on the stickier side, but that is ok, don’t panic.
Take a cookie scoop and scoop out a ball of dough. Have your small glass dish with 1/4 cup granulated sugar ready. Roll each cookie in the sugar and then finish forming it into a more sturdy ball before placing on your baking sheet.
Take the bottom of a glass and flatten each of the balls out on the baking sheet, don’t press too hard, just enough to get them to look slightly like discs.
Bake for 11-13 minutes and wait completely for them to cool before frosting.
In a medium sized bowl, add in your cream cheese, vanilla extract, powdered sugar and milk. Mix on medium speed until creamy and whipped.
Frost your cooled cookies and dust with cinnamon to finish! Enjoy these spicy soft cookies with an iced latte or with an espresso martini! You could even put the frosting in between two of the cookies and make a little sandwich, the word is your oyster!
