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Soft and chewy pumpkin molasses cookies are made with real pumpkin, warm spices, and rich molasses, then rolled in sugar before baking. Enjoy them on their own or fill them with tangy cream cheese frosting to create delicious fall sandwich cookies! Store the finished sandwich cookies in the refrigerator for up to 3 days or freeze them for a cozy treat any time.
It’s officially pumpkin season and I couldn’t be happier. I’m making batches of pumpkin coffee syrup for my morning shaken iced espresso and baking up as many loaves of my family’s favorite pumpkin bread as my oven can handle.
And somewhere in all of that, I’ve also found time to remake these beloved pumpkin molasses sandwich cookies.
The pumpkin molasses cookies are a cross between soft iced pumpkin cookies and chewy molasses cookies. They’re the perfect balance of soft and chewy, filled with warm spices and the rich flavor of molasses. They’re delicious on their own, but are extra special when you sandwich them with cream cheese filling.
The cookie dough takes just a few minutes to mix together before chilling for 30 minutes in the freezer. Roll the dough balls in sugar before baking for a crackly finish, then make sure the cookies cool completely before filling them with the cream cheese frosting.
This recipe is perfect for a Halloween party, Thanksgiving treat, or even bringing to a holiday cookie exchange. No matter when you make them, they’re sure to disappear in a flash.
What readers are saying
“These have been a staple in our Thanksgivings for over a decade, ever since we found this recipe. Our 30 person crew thanks you so much for making our dessert something to really look forward to! Many friends have adapted this one over time based on trying them here. We don’t change a thing from the recipe.” -Amy
“Made these slightly larger to get about 30 cookies total. They’re really a delicious cookie! Got rave reviews at the holiday party I took them to. Not crisp but not overly moist like some pumpkin cookies can be…Thanks for sharing a delicious recipe!” -Carissa
“I just made these over the weekend. These. Are. HEAVEN!!! I had to take one and quickly wrap up the rest and put them in the Mr’s car for his co-workers as I could NOT be trusted. YUM!!!” -Anele
A note from Jamie
2026 update: I first shared this pumpkin molasses sandwich cookie recipe back in 2012 and it is still one that readers love 14 years later. While the recipe remains the same, I have since updated the photos and post to include even more tips so the cookies come out perfect for you every time. Enjoy!
Jamie’s recipe testing tips
- Make sure you buy pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has extra ingredients, such as sugar and eggs, that will throw off the ingredient ratios for these cookies. Make sure you buy pure pumpkin puree instead, or use homemade pumpkin puree.
- Don’t skip chilling the dough. This cookie dough is very soft and is a nightmare to portion and roll prior to chilling. Pop it in the freezer for 30 minutes or in the fridge for 1 hour and it’ll be much easier to work with.
- Let the cream cheese soften to room temperature for the smoothest filling. If the cream cheese still has some chill on it, it will make for a lumpy filling. If you forget to set it out ahead of time, check out my tips for softening cream cheese quickly.
What does adding molasses to cookies do?
Molasses is an interesting ingredient. It is a sweetener, but it’s not sweet in the way we think of granulated sugar being. But it plays a huge role in many holiday cookie recipes, from gingerbread cookies to these pumpkin molasses cookies.
Adding molasses to cookie recipes does a few different things:
- Molasses is an invert sugar.Baked goods that contain invert sugars hold on to moisture better and are less likely to experience crystallization. This means the cookies stay moist and chewy longer.
- Molasses is slightly acidic, so it reacts with the baking soda in the cookie dough to help the cookies rise.
- It has a more complex flavor than other sugars, so cookies made with molasses have a richer, earthier flavor, not to mention a darker color in the dough and the final cookies.
Ingredient notes
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
- All-purpose flour: Make sure you review how to measure flour correctly so that your pumpkin molasses cookies turn out perfect every time.
- Baking soda
- Fine sea salt
- Pumpkin pie spice: I make a big batch of my homemade pumpkin pie spice each fall to use throughout the season, but you can also buy this at the store.
- Unsalted butter: Softened to room temperature. I have a few tips for how to soften butter quickly if you need them.
- Light brown sugar: If you’re out of brown sugar, learn how to make a simple brown sugar substitute. I also have a few tips for softening brown sugar if yours hardened in the pantry.
- Molasses: Regular unsulphured molasses, not blackstrap molasses.
- Pumpkin puree: Not pumpkin pie filling.
- Large egg
- Granulated sugar: For rolling the dough balls in before baking.
- Cream cheese: Softened to room temperature
- Confectioners’ sugar: Aka powdered sugar. If you’re out, learn how to make powdered sugar and save yourself a trip to the store.
- Vanilla extract: You can also use vanilla bean paste.
Make ahead
If you’d like, you can make the sandwich cookie components ahead of time and assemble them before taking them to a party or holiday dinner.
The cookie dough can be made up to 1 day ahead of time. Make sure to wrap it tightly in plastic wrap or parchment paper before storing it in the refrigerator.
Baked and cooled cookies can be stored in an airtight container for 1-2 days or you can freeze them for up to 1 month.
The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Let the frozen filling thaw in the fridge overnight. Bring the filling to room temperature before filling the cookies.
Storage
Since the pumpkin molasses cookies are filled with cream cheese frosting, they need to be stored in the refrigerator. Keep them in an airtight container for up to 3 days.
To freeze them, wrap each sandwich cookie in plastic wrap and place them in a zip-top freezer bag or airtight container. Freeze for up to 1 month. Let the cookies come to room temperature before enjoying.
Pumpkin Molasses Sandwich Cookies
Equipment
Ingredients
- 2 ⅓ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice
- ½ cup unsalted butter room temperature
- 1 cup packed light brown sugar
- ¼ cup molasses
- ⅔ cup pure pumpkin puree
- 1 large egg
- ½ cup granulated sugar for rolling
For the filling
- 8 ounces cream cheese softened
- 3 ½ cups confectioners’ sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
For the Cookies
- Whisk together the flour, baking soda, salt, and pumpkin pie spice. Set aside.2 1/3 cups all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon fine sea salt, 1 tablespoon pumpkin pie spice
- Using a stand mixer fitted with the paddle attachment or in a large mixing bowl with an electric hand mixer, beat the butter on medium speed until smooth and creamy, 1-2 minutes. Add the brown sugar, molasses, and pumpkin and beat on medium speed for 2 minutes, scraping down the sides and bottom of the bowl as needed. Add the egg and beat for 1 minute more.1/2 cup unsalted butter, 1 cup packed light brown sugar, 1/4 cup molasses, 2/3 cup pure pumpkin puree, 1 large egg
- Reduce the mixer speed to low and add the dry ingredients, mixing just 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.
- 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.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Put the granulated sugar in a shallow bowl. Working with one half of the dough at a time, divide it into 24 pieces; roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.1/2 cup granulated sugar
- Bake the cookies one sheet at a time for 7-9 minutes, or until the tops of the cookies feel 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.
- Repeat with second batch of dough.
For the Filling
- In a medium bowl with an electric mixer, combine cream cheese and confectioners' sugar. Mix on low speed until the sugar is incorporated, then increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.8 ounces cream cheese, 3 1/2 cups confectioners’ sugar, 1 teaspoon pure vanilla extract
- To assemble the sandwich cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.
Notes
Storage
- Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap sandwich cookies in plastic wrap, then place in an airtight container. Freeze for up to 1 month.
- Unfilled cookies can be stored in an airtight container at room temperature for 3-4 days.
Make ahead
- Pumpkin molasses cookie dough can be stored in the refrigerator for up to 1 day before shaping and baking.
- Cookies can be baked and stored in an airtight container at room temperature for 1-2 days or frozen for up to 1 month before filling. Thaw cookies at room temperature for 1-2 hours before filling.
- Filling can be made and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Thaw in the refrigerator overnight. Before using, let filling come to room temperature, then briefly beat with an electric mixer to bring it back together.
Recipe variation
- For more of a buttercream-style filling, use the cream filling from my homemade oatmeal cream pie recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Frequently asked questions
Yes. I recommend wrapping each disk of dough in two layers of plastic wrap, then place in a freezer-safe zip-top bag. Freeze for up to 3 months. Let the dough thaw in the refrigerator overnight before portioning into balls and baking as directed.
Things to do with the extra pumpkin puree
This pumpkin molasses cookie recipe only uses 2/3 cup pumpkin puree, which leaves over 1 cup of pumpkin left over. Don’t waste it! Try using it in these recipes that use 1 cup or less of pumpkin:
- Pumpkin snickerdoodles — A cozy fall take on classic snickerdoodle cookies
- Pumpkin brownies — Rich brownies paired with a pumpkin cream cheese swirl
- Pumpkin cheesecake pie — A mashup of two classic favorites: pumpkin pie and a classic pumpkin cheesecake!
- Pumpkin banana bread — Serve it for breakfast or enjoy it with a cup of coffee for an afternoon pick-me-up
- Pumpkin spice cinnamon rolls — perfect for a holiday breakfast!
I cant quite give up pumpkin either. It is way too good! I really love these sandwich cookies too! They might have to be a part of my pumpkin obsession :)
My girlfriends and I have the same problem and we have figured out the cost of Target per hour. It is surprising accurate at predicting what we will spend. One hour = $200. If we keep that in mind and race through the store it keeps our bills way lower! (Although my bathroom could use redecorating now that you mention it…)
Two things that never belong in the same sentence: Target and restraint! It’s not humanly possible. But oooh these look perfect!
Love this combination of pumpkin and molasses! I have one can left of pumpkin from the season and I think I need to give these a try : ) I feel the same way about Target – I go in with a list and come out with way more than I was planning on buying.. lol. It’s so bad!
I love these! The cookie itself sounds delightful, but with cream I bet it sends these over the moon!
They look delicious and beautifully presented. Bet they taste better than shop bought ones :)
I totally get how you feel about pumpkin and Target! I swear I thought I was the only one with those sick addictions haha. These sandwich cookies look super yummy. I don’t care if it’s December, I need to make these!
I love any cookie that lets me eat 2 for 1 :)
These look fantastic! So fancy and beautiful! I am a huge fan of pumpkin and mollasses and can’t wait to give these a try!
These are the most perfect cookies sandwiches ever – I completely love the combination of molasses and pumpkin together in cookies. I made them once, years ago, but I’m thinking I’m going to have to go with your recipe next! I will never tire of pumpkin (or Target for that matter!) Pinning these – they look wonderful. :)