Soft Pumpkin Molasses Cookies

"These Soft Pumpkin Molasses Cookies are not your typical chocolate chip or vanilla cookie, they have special qualities which is why we love them so much. They have a soft and chewy texture and a spicy and intense flavor."
-- @plantbasedonabudget
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  • Recipe Card
Prep time 10mins
Cook time 14mins
Serves or Makes: 30

Recipe Card


  • 2 1/3 cup all-purpose floud
  • 2 teaspon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspon ground ginger
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground cloves
  • 1 cup sugar
  • 1/2 cup pumpkin
  • 1/2 cup canola oil
  • 1/4 cup molasses
  • 1 tablespoon flax meal
  • 2 teaspoon vanilla extract
  • 2 tablespoon turbinado sugar (or other coarse sugar) (optional)


  • Step 1

    Preheat the oven to 350 degrees F (176 degrees C). 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

    The 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 a baking sheet, leaving a couple of inches of space between each. Sprinkle with turbinado sugar.

  • Step 6

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

  • Step 7

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

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