Molasses Sugar Cookies with Pumpkin Buttercream

Desserts is one of the best parts of Thanksgiving! Give me pumpkin pie spice ALL DAY. In addition to the traditional Pecan Pie, I always have the best time coming up with fall-inspired desserts to add to my over-indulgent dessert table. In the past I’ve made a Pumpkin Cheesecake or and Apple Cider Pound Cake that encompass all the lovely flavors we get to enjoy this time of year. This year, I decided we needed some cookies. Kids love cookies. Mama loves cookies. 

Molasses Cookies are some of my favorite. It’s just one of those flavors I love during the holiday time of the year. THESE soft Molasses Cookies are filled with the flavors of ginger and pair perfectly with a sweet Pumpkin Buttercream. They are so delicious, make pretty cookies and are the perfect accompaniment to the Pies & Cakes on your Thanksgiving table. You could even take this recipe into the rest of the holidays by switching out the pumpkin buttercream with a cinnamon cream cheese frosting. 

See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!

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Glass Bowls

Recipe:

STEP 1: Prepare a baking sheet with parchment paper.

STEP 2: Add flour, baking soda, salt, cinnamon, cloves and ginger to a mixing bowl and whisk to combine well. Set aside.

Plastic Mixing Bowl

Plastic Mixing Bowl

STEP 3: Add butter, sugar & brown sugar to a large mixing bowl. Beat until light and fluffy. 

Glass Bowl

Glass Bowl

STEP 4: Add molasses and mix until combined.

Glass Bowl

Glass Bowl

STEP 5: Add eggs, on at a time, mixing well after each one.

Glass Bowl

Glass Bowl

STEP 6: Add about 1/3 of the flour and mix until just combined. Keeping adding until all flour is combined.

Glass Bowl

Glass Bowl

STEP 7: Refrigerate dough for at least 30 minutes or up to over night. You can also freeze it at this point.

STEP 8: Preheat oven to 350 degrees.

STEP 9: Scoop your dough into little balls. 

STEP 10: Coat the cookie balls with raw sugar and place on the cookie sheet 2 inches apart.

Glass Bowl // Raw Sugar

Cookie Sheet // Parchment Paper

STEP 11: Bake for 10 minutes. 

Cookie Sheet // Parchment Paper // Cooling Rack 

STEP 12: Allow to cool on pans for a few minutes and then transfer to a wire rack to cool completely.

Cooling Rack 

STEP 13: Prepare the buttercream by beating the butter & cream cheese together in a bowl until combined and smooth.

Glass Bowls // Pumpkin Butter

Glass Bowl

Glass Bowl

STEP 14: Add the pumpkin butter, vanilla and pumpkin pie spice and mix until well combined.

Glass Bowl

Glass Bowl

 

STEP 15: Add the powdered sugar, a little at a time, until smooth and all powdered sugar has been incorporated. 

Glass Bowl

Glass Bowl

STEP 16: Lay the cookies out on a sheet of wax paper and tun every other one over. 

Wax Paper

STEP 17: Pipe buttercream onto every turned cookie.

Wax Paper

STEP 18: Top with another cookie and push lightly.

Cooling Rack // Tea Towel // Piping Bag // Measuring Spoons

Cooling Rack // Tea Towel // Measuring Spoons // Piping Bag

Marble Cheesboard (similar) // Measuring Spoons // Wood Bowl

Marble Cheeseboard (similar) // Cooling  Rack // Measuring Spoons // Tea Towel // Wood Bowl

Cooling Rack // Marble Cheeseboard (similar) // Measuring Spoons // Wood Bowl // Piping Bag 

Marble Cheeseboard (similar) // Cooling Rack // Tea Towel // Wood Bowl // Measuring Spoons // Piping Bag // Pastry Tip // Ramekin

Products I used:

 

Printable Recipe:

Molasses Sugar Cookies with Pumpkin Buttercream

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Print

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1/3 cup dark brown sugar
• 1/2 cup molasses 
• 2 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon cloves
• 1 1 /2 teaspoons ginger
• 2 large eggs
• 3 1/2 cups all-purpose flour 
• raw sugar

Pumpkin Buttercream

• 6 tablespoons butter, softened
• 1 1/2 oz cream cheese, softened
• 1/4 cup + 2 tablespoons pumpkin butter
• 1/4 teaspoon vanilla
• 1 1/2  teaspoons pumpkin pie spice
• 3 cups  powdered sugar

Instructions

1. Prepare a baking sheet with parchment paper.
2. Add flour, baking soda, salt, cinnamon, cloves and ginger to a mixing bowl and whisk to combine well. Set aside.
3. Add butter, sugar and brown sugar to a large mixing bowl. Beat until light & fluffy.
4. Add molasses and mix until combined.
5. Add eggs, one at a time, mixing well after each one.
6. Add about 1/3 of the flour and mix until just combined. Keep adding until all is combined.
7. Refrigerate dough for at least 30 minutes or overnight.
8. Preheat oven to 350 degrees.
9. Scoop your dough into little balls about 1-2 inches.
10. Coat the cookie balls with raw sugar and place on a cookie sheet 2 inches apart.
11. Bake for 10 minutes.
12. Allow to cool on pans for a few minutes and then transfer to a wire rack to cool completely.
13. Prepare the buttercream by beating the butter and cream together in a bowl until combined and smooth.
14. Add the pumpkin butter, vanilla and pumpkin pie spice and mix until well combined.
15. Add the powdered sugar, a little at a time, until smooth and all powdered sugar has been incorporated.
16. Lay the cookies out on a sheet of wax paper and turn every other one over.
17. Pipe buttercream onto every turned cookie.
18. Top with other cookie and push lightly.

Notes

Adapted from Saving Room For Dessert

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