These chewy pumpkin spice molasses cookies are pillows of pumpkin spice goodness. They're a great vegan treat, full of delicious pumpkin spice flavor!

Chewy Pumpkin Spice Molasses Cookies {Vegan + Dairy Free}

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These chewy pumpkin spice molasses cookies are pillows of pumpkin spice goodness. They’re a great vegan treat, full of delicious pumpkin spice flavor!

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These chewy pumpkin spice molasses cookies are pillows of pumpkin spice goodness. They're a great vegan treat, full of delicious pumpkin spice flavor!

 

Now that it’s October, it’s about time I share a pumpkin spice recipe. Don’t you think? These chewy pumpkin spice molasses cookies are healthier than your traditional molasses cookie, but you would never know it! By replacing butter with pumpkin, I was able to decrease the fat content while increasing the nutritional value of the cookie!

Pumpkins not only scream fall, but they’re super good for you! They’re high in beta-carotene which is a powerful antioxidant that has been shown to reduce cancer risk and boost the immune system. Additionally, thanks to the omega-6 fatty acids, iron, and protein, pumpkin is great for your hair, skin, and nails! So dig into these chewy pumpkin spice molasses cookies and reap the benefits of pumpkin!!

These chewy pumpkin spice molasses cookies are pillows of pumpkin spice goodness. They're a great vegan treat, full of delicious pumpkin spice flavor!

Molasses also provide important nutrients! It’s high in magnesium and iron, which can help stabilize your mood, blood sugar levels, and energy. I love the Natural Vitality magnesium powder, but if I can eat one of these chewy pumpkin spice molasses cookies instead, I’m all for it!

You’ll notice that I use whole wheat flour and turbinado sugar in this recipe. I haven’t tried this with any other flour, but I have tried maple syrup instead of sugar. While the flavor of the chewy pumpkin spice molasses cookies were still great, the texture wasn’t quite what I was looking for. They were a bit too rubbery. You could try using coconut sugar or any other crystallized sugar alternative and that would probably work. Unfortunately maple syrup or honey aren’t going to give you the best results here.

As for the whole wheat flour in these chewy pumpkin spice molasses cookies–there’s nothing wrong with whole wheat flour as long as your body can handle it! Sometimes I make cookies using oatmeal, like these one bowl oatmeal raisin cookies. But sometimes you just want that soft pillowy goodness that traditional flour will give you. So this holiday season, whip up these chewy pumpkin spice molasses cookies, enjoy the health benefits, and treat yourself to a good ol’ fashioned cookie!

These chewy pumpkin spice molasses cookies are pillows of pumpkin spice goodness. They're a great vegan treat, full of delicious pumpkin spice flavor!

I can’t wait for you all to try these chewy pumpkin spice molasses cookies! They’re perfect for fall in all their pumpkin spice glory and without any eggs, you can totally eat the dough. What more of a reason do you need to get into your kitchen and start baking ASAP?!

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Chewy Pumpkin Spice Molasses Cookies [Vegan + Dairy Free]
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
 

These chewy pumpkin spice molasses cookies are pillows of pumpkin spice goodness. They're a great vegan treat, full of delicious pumpkin spice flavor!

Course: Dessert
Servings: 12
Author: Emily Winters
Ingredients
  • 3/4 cup pumpkin puree
  • 1/2 cup turbinado sugar
  • 1/2 cup blackstrap molasses
  • 1 cup boiling water
  • 1 tsp baking soda
  • 1 tbsp pumpkin spice
  • 4 cups flour
Instructions
  1. Preheat oven to 375 degrees.

  2. Blend together pumpkin puree and turbinado sugar until well combined.

  3. Add molasses to the mixture and blend together.

  4. In a separate bowl, combine 1 cup boiling water and 1 tsp baking soda. Add this to the liquid ingredients.

  5. Add pumpkin spice to the liquid ingredients, following by one cup of flour at a time. Your dough should be slightly sticky and thick once all the flour is added. If it becomes too thick, add in a little more molasses.

  6. Prepare a baking sheet with parchment paper, then spoon one tablespoon of dough onto the sheet at a time. Cookies will puff up, not out, when baking, so you can put your dough balls pretty close together on the baking sheet.

  7. Bake for 10-12 minutes, or until the outside of the cookies crisp up, but are still soft when you press down on them.

  8. Enjoy!

Recipe Notes

You don't want to overcook these or they'll become rubbery! I recommend taking them out at 10 minutes, letting them sit for 2 minutes, and if they're still undercooked, put back in the over for 2 more minutes. At exactly 12 minutes, with no stopping mine were perfect, but everyone's oven is a little different!

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Emily

Hey! I’m Emily. The cat-loving, beer-drinking, positivity enthusiast behind Get Well With Em! I help women overcome perfectionism through easy recipes with limited ingredients and prep, and workouts using minimal equipment!

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