Holiday Recipe Exchange | Pumpkin Molasses Cookies


Hosted by Jamie Lothridge & Katie Goodman
Sponsored by Beanilla, Scharffen Berger, Kerrygold, & more!

We all love sharing food and trying out new recipes from our friends and families. Through blogs, twitter, and facebook many of us have nurtured new found friendships and become part of a wonderful food blogging family. We don’t often have the opportunity to eat, cook, and share with one another in real life. Instead, let us all come together in our virtual kitchens while we share some of our very best and favorite Holiday recipes.

How can YOU help us spread the word?

Starting November 10th ReTweet the following message:

Sample tweet: Join @GoodLifeEats and @BakingAddiction for a Holiday Recipe Swap. See how you can participate (and WIN) here: Pls RT

Or any other message you’d like to tweet!

We also encourage you to participate in the swap itself. Each week, starting November 17th we will host a virtual recipe swap on our blogs. Each week, a new theme, a new sponsor, and a new set of fabulous PRIZES.

That’s right! I said PRIZES! With the link up system you’ll be able to vote for your favorite recipe that has been submitted to the exchange. At the end of the voting period, the winner will be the participant with the most votes. Keep in mind that you will ONLY be eligible for the prize IF YOU POST IN THE LINK UP. This is not a traditional blog giveaway.

Check out the schedule below:

  • November 17 – Beanilla Vanilla Beans: and recipe featuring VANILLA
  • November 24 – Kerrygold Butter: any recipe featuring BUTTER
  • December 1 – Scharffen Berger Chocolate: any recipe featuring CHOCOLATE
  • December 8 – Scharffen Berger Chocolate: any recipe featuring CHOCOLATE
  • December 13 – Le Creuset: Family Favorite COMFORT FOODS
  • December 15 – Kerrygold Butter: any recipe featuring BUTTER
  • December 22 – TBA
  • December 29 – TBA

Additional Information

Recipe Exchange Posting and Prize Details

We hope you’ll participate! To kick things off, Katie and I have each selected and made a recipe from one another’s blog to share with you. I chose her delectable Pumpkin Molasses Cookies. Soft, chewy spice cookies blend perfectly with pumpkin to create one spectacular cookie. They scream autumn and are the perfect ending to any dinner. Try making an ice cream sandwich with two of these babies and some softened vanilla ice cream for a decadent weeknight treat.

Pumpkin Molasses Cookies

Yield: 24 cookies


2 1/3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tablespoon pumpkin pie spice
1/4 tsp black pepper
8 Tbs butter, room temperature
1 cup brown sugar, packed
1/4 cup molasses
2/3 cup pumpkin puree
1 large egg
1/2 cup sugar, for rolling


1. Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.

2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.

3. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.

4. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

5. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd.

6. Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.

7. Repeat with second batch of dough.

56 Responses to “Holiday Recipe Exchange | Pumpkin Molasses Cookies”

  1. The Blue-Eyed Bakers — November 10, 2010 at 8:24 am

    We’re so excited about this recipe exchange – such a great idea! And we would really like a few of those cookies right about now…!


  2. Katrina — November 10, 2010 at 8:30 am

    These cookies sound truly amazing! Great idea.


  3. the blissful baker — November 10, 2010 at 8:46 am

    those cookies look wonderful! i bet molasses is a great compliment to the pumpkin and gives the cookie an awesome flavor!


  4. Allison — November 10, 2010 at 9:13 am

    What a fun idea. I can’t wait to play! Thanks for hosting.


  5. HappyWhenNotHungry — November 10, 2010 at 9:20 am

    These cookies look so yummy! Such a great idea… excited for the recipe swap!


  6. SnoWhite — November 10, 2010 at 10:43 am

    wow!!! This is going on my must-make-immediately pile!! Thanks.


  7. Davids Cookies — November 10, 2010 at 10:49 am

    I can’t wait for the KerryGold butter one!


  8. Amanda — November 10, 2010 at 12:04 pm

    Your cookies look delicious! What a great idea your recipe exchange is, can’t wait to see what everyone comes up with!


  9. Sara — November 10, 2010 at 12:08 pm

    HOW FUN! I don’t do twitter–can I still participate?


  10. Victoria (District Chocoholic) — November 10, 2010 at 12:26 pm

    Sounds like a lot of fun. Can’t wait!


  11. Liz @ Blog is the New Black — November 10, 2010 at 12:34 pm

    These sound amazing!


  12. CaSaundra — November 10, 2010 at 12:49 pm

    Sounds fun–wish I could particpate..but I don’t do Twitter unfortunately.


    • Katie | GoodLife Eats — November 10, 2010 at 1:08 pm

      You don’t have to have Twitter to participate, that is just a way to help us promote the event. The actual participation starts next week when Jamie and I post the blog carnival link up for everyone to share their recipes.

  13. Jennifer — November 10, 2010 at 1:45 pm

    What a great idea. I love cookies and I’m always looking for more recipes. Can’t wait to participate.


  14. I love KerryGold butter! I need to pick some up. I”ve never used it in baking, I have to start.


  15. Lauren at KeepItSweet — November 10, 2010 at 2:08 pm

    what a great idea! i’ll definitel try to participate!


  16. Joanne — November 10, 2010 at 2:46 pm

    Oooo fun!! I will be tweeting!


  17. Marie — November 10, 2010 at 5:14 pm

    Like Sara, I don’t have a twitter either. Is it possible to still participate?


  18. briskmamma — November 10, 2010 at 5:17 pm

    I just tweeted it and became bakingaddiction follower. Can I participate if I am not US resident? I would like to participate in this swap if I can.


  19. Amber | Bluebonnets & Brownies — November 10, 2010 at 5:22 pm

    I can’t wait to participate in this! Those cookies look awesome.


  20. Maria — November 10, 2010 at 7:36 pm

    You know I am always up for cookies! Great photos too!


  21. Amy — November 10, 2010 at 8:36 pm

    These cookies inspired me today…and the cold weather! I made these pumpkin molasses cookies, the pumpkin cake with cream cheese, and your peanut butter cookies with chocolate. They are all fantastic! I have some very happy neighbors tonight! =)


  22. Natasha@ Saved bythe Egg Timer — November 10, 2010 at 8:59 pm

    This sounds like a wonderful combo and must try. Mollasses Crinkles are one of my top cookies, I think this will be great ti try this wk!


  23. Pretty. Good. Food. — November 10, 2010 at 9:14 pm

    My husband peeked over my shoulder and saw these and said, “Please make these” :) I think I’ll give them a try. They do sound delicious!!!


  24. Christina @ Sweet Pea's Kitchen — November 10, 2010 at 10:38 pm

    These look incredible!! :)


  25. Brooke (Baking with Basil) — November 10, 2010 at 11:58 pm

    Sooo excited about the Holiday Recipe Exchange!! But in the mean time can you please send some of these cookies!! YUM!!!


  26. kamaile — November 11, 2010 at 12:26 am

    Ginger chewies are my absolute favorite cookie. These sound like a great variation. Maybe these will become my new favorite.


  27. Christine N. — November 11, 2010 at 1:18 am

    I don’t have Twitter, but I have a Facebook. Any way I can participate through that instead?


  28. Double Dipped Life — November 11, 2010 at 10:06 am

    These look fabulous! Love the idea of pumpkin and molasses together!


  29. Mary @ Delightful Bitefuls — November 11, 2010 at 1:06 pm

    You’ve basically made my dream cookie! Totally trying these out!!

    Mary xo
    Delightful Bitefuls


  30. Lisa — November 13, 2010 at 4:22 am

    I’ve been searching the internet for just such a recipe. Thanks for sharing this. I’ll definitely be trying it. The only question I have is: did you use unsalted butter in this recipe or is that salted butter?


  31. bunkycooks — November 13, 2010 at 4:03 pm

    I have so much fresh pumpkin puree in my freezer..I will definitely have to bake a batch of these. I love regular molasses cookies, so these should be a winner.


  32. Imwaytoobusy — November 13, 2010 at 8:16 pm

    Pumpkin and molasses!? Sounds good to me :)


  33. ODUFlea — November 14, 2010 at 9:29 am

    Yummy- Looking forward to the recipes.


  34. marla {family fresh cooking} — November 15, 2010 at 9:34 pm

    This is a great event you gals are hosting!! These pumpkin molasses cookies sounds wonderful!


  35. Michelle — November 17, 2010 at 6:21 pm

    My son and I made these cookies the other day and they were delicious! I can’t figure out if I did something wrong, though, because they didn’t look anything like the cookies in the picture. The dough was soft and about the color of the cookies in the pic, but after baking they became dark as, well, molasses. Really dark. The texture was closer to pumpkin bread than to cookie. . . could it be because I used homemade pumpkin puree and not the canned stuff? Or did I let my son spill too much of the flour while stirring (quite possible)? They were a big hit with the family, regardless — fantastic flavor. Just wondering if anyone else encountered these issues?


    • Jamie — November 17, 2010 at 7:59 pm

      I have no idea, the cookies shown in the photo were actually days after I made them. They never turned a dark brown, so that is certainly perplexing. I hope they tasted yummy!

    • Mary Bess — December 8, 2013 at 2:41 pm

      Mine have come out super dark in the past. They look almost like chocolate cookies. The batch I just made today look much lighter. The only thing I can think of that I did very differently was to actually leave the butter out long enough to reach true room temp. Typically I forget to leave it out and use butter that is too cold. I also chilled the dough longer this time, but I doubt that would change the color.

      I have also ended up with spongey, cake-y cookies in the past. The current batch is still cooling, so I’m not sure what the consistency is.

  36. Jessica @JessaMae Photography — November 18, 2010 at 10:58 am

    my husband has a rampant pumpkin obsession…these will definitely be made this weekend!


  37. Avanika (Yumsilicious Bakes) — November 18, 2010 at 11:25 am

    These look delicious. I only now saw the schedule! I wanted to participate in the first one :( :(


  38. Erica — November 23, 2010 at 11:45 pm

    these are good, but mine also had a more cake-like consistency. Too much baking soda maybe? Also didn’t taste as much like molasses or ginger as I would have liked. Good pumpkin recipe though :-)


  39. Katrina — November 22, 2011 at 12:49 am

    Love these! I substituted half the flour for ground oatmeal… added great texture and chewiness! Yum!


  40. Katie — August 14, 2012 at 5:06 pm

    Hi! So I used this recipe and made it into a bar cookie/sheet cake and topped with cream cheese icing. It was amazing!


    • Jamie — August 15, 2012 at 7:31 pm

      I am so happy to hear you enjoyed the pumpkin molasses cookies, your bar version sounds great – thanks for sharing your experience with the recipe!

  41. Amy V. — September 12, 2012 at 8:13 pm

    I made these the other day and would like to say it is REALLY important not to over beat the batter. I think I did because they came out more like muffin tops and are very spongey. The flavor was great but the texture and consistency ruined them. Good luck to anyone else who tries them!


  42. sarah — November 9, 2012 at 3:13 pm

    Made these cookies this morning and took to work – they were amazing and devoured!! Gave the recipe to a couple others at work. Very yummy!!


  43. I know this recipe was posted years ago, but I just stumbled across it and made the cookies for a friend. They are UNBELIEVABLE good. I just hope they travel well as I have to ship them.

    The Kidless Kronicles


  44. Melissa — October 24, 2013 at 6:43 pm

    These are great! I think the next batch I’ll add some ground oats.


  45. Carol — November 15, 2013 at 6:55 pm

    Just made these …. DE-LISH!!


    • Jamie — November 20, 2013 at 12:11 pm


      Fantastic! Thank you so much for stopping in! Have a lovely day!


  46. Jennifer — October 8, 2014 at 3:48 pm

    Hi! Thanks for the recipe pin-spiration.

    I just shared my version of a pumpkin gingersnap:



  47. Jessica — November 25, 2014 at 7:26 am

    These look delicious! Any idea on how I could make these dairy free for my daughter? Shortening maybe? (I know! No one wants to use shortening ;-)). Thanks for sharing!


    • Jamie — November 25, 2014 at 8:26 am

      I think the shortening would work or possibly coconut oil. I hope this is helpful.


  48. Kay — October 25, 2015 at 3:58 pm

    Just tried these. The flavor is great, but I also ended up with spongey, muffin-top-like cookies. Still edible, but not what I was hoping for. The search for pumpkin molasses cookies continues!


  49. Cynthia M. — November 26, 2015 at 11:21 am

    It is Thanksgiving and thought these would be perfect as a gift offering. Just made these, second batch in the oven. I loved that you used pumpkin pie spice mix and I didn’t need separate spices. The spice is perfect in these. They aren’t very sweet, and came out more like a gingerbread… The second batch I made half the size because these are some huge cookies. My daughter-in-law is a gingerbread nut, so I think she will love these.

    This was a trial run for a cookie exchange next month. I think it’s a keeper.


    • Jamie — January 12, 2016 at 8:10 pm

      I’m so glad, Cynthia!

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