Jack-O-Lantern Molasses Spice Cookies
These cookies are everything you want in a spice cookie. The cozy, rich flavor of molasses is combined with the cinnamon, ginger, cloves, and allspice from the pumpkin spice mix, is SO spot on and delicious. I used Ghirardelli assorted Jack-O-Lantern chocolates in the center of each cookie. My favorite chocolates in the mix are the caramel ones; they pair so perfectly with the spiced cookies. I hope that you all enjoy this recipe as much as I do!
How To Make Jack-O-Lantern Molasses Spice Cookies
- Mix your dry ingredients – flour, baking soda, pumpkin pie spice, and a little salt. If you prefer a certain spice, like cinnamon, for example, feel free to add 1/4 teaspoon or more of that specific spice :)
- Cream the butter and sugars until light and fluffy, then beat in the egg, vanilla, and molasses for that rich, deep flavor. I used light-brown sugar, but you can totally use dark brown sugar for an even deeper flavor.
- Bring it all together by mixing in the dry ingredients to form a soft cookie dough. This dough is a tad sticky, but it is still workable.
- Roll and coat – scoop big dough balls, roll them in sugar, and line them up on your baking sheet. You could also roll these cookies in a cinnamon sugar mixture for some extra spiciness :)
- Bake until chewy – about 9–10 minutes, just until the edges are set.
- Top with chocolate pumpkins – while the cookies are still warm, gently press a Jack-O-Lantern Ghirardelli chocolate into the center.
Recipe Tips
- Don’t overbake: These cookies should stay soft and chewy. Pull them out once the edges are set, but the centers still look slightly underbaked.
- Roll in sugar: Rolling the dough in sugar before baking gives them a delicious, crackly, sparkling finish.
- Add chocolate at the right time: Wait 2–3 minutes after baking before adding the Ghirardelli chocolate so it doesn’t melt too much. Feel free to use the chocolates of your choice, too. The caramel-filled Jack-O-Lantern chocolates are my favorite. You could use Hershey kisses, or even a spoonful dollop of your favorite chocolate, like semi-sweet, milk, or dark chocolate, melted in the center.
- Chill for thicker cookies: If you want thicker cookies, chill the dough for 20–30 minutes before baking.
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How to store Jack-O-Lantern Molasses Spice Cookies
- Room temperature: Store in an airtight container for 3–4 days.
- Refrigerator: Cookies will last up to a week in the fridge.
- Freezer: You can freeze baked cookies (without the chocolates on top) for up to 2 months. When ready to serve, reheat slightly and press in the Ghirardelli chocolate while warm.
Light brown sugar vs. dark brown sugar
- Light brown sugar: Has less molasses and a milder flavor. It keeps cookies sweet, soft, and not overly intense.
- Dark brown sugar: Contains more molasses, which deepens the flavor and makes cookies richer and chewier.
Ultimately, the decision to use light brown sugar or dark brown sugar is totally up to you and what flavors and textures you prefer, and either decision will lead to the same delicious outcome :)
Molasses Spice Cookie Recipe Variations
- Different toppings: Instead of Jack-O-Lantern chocolates, use regular milk chocolate squares, Reese’s pumpkins, or Hershey’s Kisses.
Glaze drizzle: Add a simple vanilla glaze over the top for extra sweetness.
Add-ins: Mix in white chocolate chips, butterscotch chips, or chopped nuts for texture.
Spice boost: Increase the pumpkin pie spice to 1 1/2 Tbsp for extra warmth and depth.
What spices are in pumpkin pie spice?
- Cinnamon: Sweet and warming, the base note of pumpkin pie spice.
- Nutmeg: Adds a nutty, slightly sweet flavor.
- Ginger: Brings a spicy kick that balances sweetness.
- Cloves: Rich, earthy, and bold.
- Allspice (sometimes): A peppery warmth that ties it all together :)
Jack-O-Lantern Molasses Spice Cookies
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Servings
12
servingsPrep time
20
minutesCooking time
10
minutes Cook Mode
Keep the screen of your device on.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 tsp. baking soda
1 Tbsp. pumpkin pie spice
1/4 tsp. salt
3/4 cups unsalted butter, room temperature
3/4 cups light brown sugar
1/4 cup granulated sugar (plus extra 1/4 cup of sugar for rolling)
1 egg
2 tsp. vanilla extract
1/3 cup molasses
12 Pumpkin Jack-O-Lantern Ghirardelli Chocolates
Directions
- Preheat the oven to 350 degrees F. and line two cookie sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
- In a large bowl, use a whisk or an electric mixer to combine the butter and both sugars. Beat on low speed for about 2 minutes until smooth and creamy. Add in the egg and vanilla. Continue to mix.
- Add the dry ingredients to the wet and mix on low speed. Use a silicone spatula to scrape down the bottom and sides of the bowl to ensure that everything is being combined evenly. Once the dough comes together nicely, stop mixing.
- Scoop the dough into 3 1/2 – 4 tablespoon-sized balls, and roll into a ball. One at a time, roll the ball of dough in the extra sugar. Place on the prepared cookie sheet about 2″ apart. Bake for 9-10 minutes or until the cookies have spread nicely and the edges are firm a bit. Let the cookies sit on the cookie sheet after coming out of the oven for about 5 minutes. After 2 minutes, place the Ghirardelli chocolates in the center of each cookie. Since the cookies will still be warm, the chocolates will slightly melt and stick nicely in the cookies.
- Repeat these steps for each cookie. Enjoy!
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