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Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream filling – these simple cookies have amazing flavor and an incredible texture!
If you suffer from seasonal-cravings, then these cookies may cure your fall affliction! I don’t normally think about cookies all year long, but around Labor Day I realize the holidays will be here soon and I’ll be in “full-on-baking” mode. That doesn’t give me much time to try new things because everybody wants the same old fudge and toffee and decorated Christmas trees 🙂 But this year my holiday cookie recipients will be asking for these babies because they’re soft and full of amazing spices like cinnamon, ginger, cloves and pumpkin. My culinary consultants (a/k/a favorite taste-testers) actually said these are the best soft cookie they’ve ever eaten. They are often very kind with their praises but I’m told they devoured this entire batch of 40 sandwich cookies in record time.
Not only are these ginger molasses cookies loaded with warm fall spices, they’re soft in the middle, lightly crispy on the outside and easy to make!
Even if you don’t want to do the buttercream middle, you need to make these cookies. The flavor is outstanding and are sure to become a new family favorite.
Be careful if you leave your windows open while baking these soft ginger molasses cookies.
Your neighbors may be at your door in no time once they smell these heavenly cookies baking in your oven.
I’m sharing three recipes with you today. The Soft Ginger-Molasses Cookies (you gotta make these!), the Pumpkin Butter (great on toast or bagels), and one for the Pumpkin Butter Buttercream frosting. All three recipes are winners. Enjoy!
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Soft Ginger Molasses Cookies with Pumpkin-Butter Buttercream
- 1 cup unsalted butter, room temperature
- ½ cup granulated sugar
- ⅓ cup dark brown sugar
- ½ cup unsulphured molasses
- 2 ¼ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 ½ teaspoons ground ginger
- 2 large eggs
- 3 ½ cups all-purpose flour
- coarse sugar for coating
- Pumpkin Butter Buttercream Frosting (see below)
- In a medium mixing bowl, combine the flour, soda, salt, cinnamon, cloves and ginger. Whisk until blended. Set aside.
- In a large mixing bowl combine the butter, granulated sugar and brown sugar. Beat on medium until the mixture is light and fluffy. Add the molasses and blend until smooth. Add the eggs, one at a time, beating well after each addition. Add about ⅓ of the flour mixture and mix on low until incorporated. Repeat until all flour is blended. Scrape down the sides and blend one more time, just to make sure. Cover and refrigerate for about 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper. Pour about ½ cup of the coarse or granulated sugar into a bowl for rolling.
- Scoop out some of the dough using a 1-inch cookie scoop or tablespoon. Roll the dough into a ball, then roll the ball in the coarse sugar.
- Place the cookies on the baking sheet at least 2 inches apart. Bake for 10 minutes. Leave the cookies on the parchment paper for at least 5 minutes to cool. Remove to a wire rack to cool completely. Repeat with the remaining dough until all cookies are baked. *
- Spread half the cookies with a about two teaspoons Pumpkin Butter Buttercream. Top with another cookie and gently press together.
- Store filled cookies in the refrigerator. Remove 30 minutes before serving. Unfilled cookies need no refrigeration.
- Don't let the raw cookie dough balls sit on a hot baking sheet. Use a cool baking sheet for each batch, or roll the cookies then place on a piece of parchment paper and set aside until read to bake.
- This recipe makes about 80 (2-inch) cookies or 40 (2-inch) sandwich cookies
- Adapted from a recipe on King Arthur Flour
- 6 tablespoons unsalted butter, room temperature
- 1 ½ ounces cream cheese, room temperature
- ¼ cup plus 2 tablespoons Pumpkin Butter, store bought or homemade (see recipe below)
- 1 ½ teaspoons Pumpkin Pie Spice (or DIY recipe in Notes)
- ¼ teaspoon vanilla extract
- 3 cups sifted powdered sugar, more or less as needed for desired consistency
- In a small mixing bowl beat together the butter and cream cheese on medium until light and creamy. Add the pumpkin butter, vanilla and the pumpkin pie spice. Blend another minute until incorporated. Reduce the speed to low and slowly add the powdered sugar. Beat until smooth.
- DIY Pumpkin Pie Spice: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground allspice and 1/4 teaspoon ground nutmeg. Blend or shake together in a small jar. Makes 2 teaspoons.
Homemade Pumpkin Butter
- 1 (15 ounce) can pure pumpkin (puree)
- ⅔ cup unsweetened apple juice, plus extra for thinning if needed for desired consistency
- 1 teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- Mix all ingredients together in a medium heavy bottom sauce pan. Cook on medium high until it comes to a soft boil. Reduce the heat and simmer for 30 minutes, stirring occasionally or until thickened. Add additional apple juice if needed.
Here are a few more recipes you might also enjoy:
Velvety smooth and very easy to make, enjoy the season’s best fruits in our Maple Pear Apple Butter recipe! Click HERE to get the recipe.
Ginger Molasses Thumbprint Cookies with Caramel ~ a terrific little molasses cookie with a crisp exterior, plenty of bite from the ginger, and a smooth, gooey milky caramel center. Click HERE to print the recipe.
Thanks so much for stopping by! Tricia