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+ servings
Pumpkin spice cookies with icing.
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5 from 2 votes

Pumpkin Spice Molasses Cookies

Simple, chewy and deliciously soft molasses cookies with a touch of pumpkin pie spice to make them out of this world! These Pumpkin Spice Cookies with Maple Cream cheese frosting are the perfect balance out all the fall flavors.
Prep Time15 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Lorie Yarro


For the Cookies:

  • c flour
  • ¾ c butter, melted
  • 1 egg, large
  • ¼ c brown sugar
  • c molasses
  • c sugar (plus extra for rolling)
  • 1 ½ tsp vanilla extract
  • 1 ½ tsp cinnamon
  • 1 ½ tsp pumpkin spice
  • 2 tsp baking soda
  • ½ tsp sea salt

For the Maple Cream Cheese Icing:

  • ½ c unsalted butter (softened)
  • 8 oz. block of cream cheese, softened
  • 2-3 T maple syrup
  • 3½ - 4 c confectioners sugar


  • Preheat oven to 350°F.
  • Whisk together flour, sea salt, cinnamon, pumpkin spice, and baking soda to combine. Set aside.
  • Whisk together in separate bowl the melted butter, sugar, brown sugar, vanilla, egg and molasses until combined
  • Stir the dry ingredients into the wet ingredient, only until combined.
  • Chill for about 20 minutes or until you can easily roll into balls.
  • On a parchment lined baking sheet, roll dough into one inch balls. If desired, press a pecan into the cookies if not icing. If not, leave them as is for baking. Place the cookies about 2 inches apart.
  • Bake for 8-10 minutes or until edges are just barely browned--they may not seem like they are done, but grab them just before you think they are done.

For the Maple Cream Cheese Icing:

  • In a medium bowl, cream the butter and cream cheese for about 3 minutes with an electric mixer until smooth and creamy.
  • Add the maple and beat to mix in. Add the powdered sugar about 1 cup at a time and beat to mix in. Add the powdered sugar until desired thickness. Spread on completely cooled cookie.
  • Store in an airtight container at room temperature for up to 3 days or in the refrigerator for about 1 week. If storing in the fridge, allow to come to room temperature before eating for best chewiness!