Pumpkin Molasses Cookies

We wanted the house to smell nice last night so, of course, I had to make cookies. That’s the best way! I had about half a can of pumpkin sitting in the fridge, a bag of dark chocolate chips, and a hankering for something chewy and warm. Pumpkin chocolate chip cookies? Yes.

This time around I sweetened them with molasses instead of maple syrup and I switched up the spices. If I were going to go the molasses route again I’d up the ginger to make them a bit more gingersnap-esque, and I’d also like to try them with raisins instead of chocolate chips. Warming, cozy cookies at their best! These can very easily be vegan if you use vegan chocolate chips, and they have no refined sugar/flour.

Pumpkin Molasses Cookies


  • 1 cup rolled oats
  • 3/4 cup white whole wheat flour
  • 2 tsp chai spice
  • 1-2 teaspoons cinnamon
  • 1tsp or more ground ginger, if you wish
  • 1 1/2 tsp baking powder
  • dash of salt
  • 3/4 cup pumpkin puree (1/2 a can)
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla
  • 1/2 cup blackstrap molasses
  • dark chocolate or vegan chocolate chips


  1. Preheat the oven to 325F. Line a baking sheet with parchment paper.
  2. Whisk together dry ingredients until well mixed.
  3. In a separate bowl, whisk together wet ingredients until smooth. Tip: I melt the coconut oil RIGHT before I use it so it doesn't harden again if my kitchen is a bit chilly.
  4. Pour dry ingredients into wet and stir with a spatula until fully incorporated.
  5. Stir in chocolate chips.
  6. Wet hands and scoop dough out, roll into a ball, flatten slightly, and place on the baking sheet. They won't spread during baking.
  7. Bake for about 13-15 minutes or until fairly set.
  8. Allow to cool and harden for a few minutes before removing from the baking sheet.

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