Name: Molasses Ginger Cookies with Sweet Pumpkin Dip
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 1/4 cups all-purpose flour; 2 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp ground cloves; 1/2 tsp salt; 3/4 cup (1 1/2 sticks) unsalted butter, (room temperature); 1 cup, plus 3 Tbsp granulated sugar; 1 large egg; 1/4 cup molasses; 1 Tbsp water; 8 oz. light cream cheese, (softened); 1 cup pumpkin puree; 1/2 cup confectioners' sugar; 1/2 tsp cinnamon; 1/2 tsp ground ginger

These Molasses Ginger Cookies are perfectly soft and chewy and packed with fall flavor. If you love Starbucks' molasses cookies, you'll love these, too! And if you're bringing them to a party, be sure to make the Sweet Pumpkin Dip for the perfect cookie accompaniment.

Head-on view of a stack of molasses ginger cookies on a marble surface with bowl of sweet pumpkin dip and more cookies in the background and recipe title at top

(This recipe for Molasses Ginger Cookies was originally published in September 2010, but has been updated with new photos and content in 2019).

It's September, so it's officially time for fall recipes. I KNOW fall doesn't officially start for a couple more weeks and I hate when people are all, "summer is over!!" because it's not. But it has been 56 degrees in Boston the last couple nights when I take my dog out before bed.

And that means, whether you like it or not, it's time for fall eats. And you should like it.

These molasses ginger cookies just happen to be the most perfect "welcome autumn" celebration cookies. Also, the most perfect "welcome to my sugar dreams" cookies.

The sweet pumpkin dip? That's just for bonus points. I need all of them I can get. Honestly, the molasses cookies are 100% perfection on their own, but if you're bringing them to a fall party, I also recommend whipping up a batch of the sweet pumpkin dip. Just for fun. And bonus points.

Sometimes you need a little sweet fix, especially when the temperatures are starting to dip and you're sipping on a mug of strong black tea or coffee. You'll probably even stop fighting people calling summer fall when you taste a bite of one of these cookies.

Why You'll Love This Recipe

Have you ever had the ginger molasses cookies from Starbucks? They're one of my favorite cookies in all the world and these ones are super, super similar. Actually, I'm going to go ahead and say they're better.

In fact, the first time I made these (back in 2010), they took over as my favorite cookies in the all the world and I've made them many, many times since.

These molasses ginger cookies are soft and chewy and perfectly spiced. They're also super easy to make!

The pumpkin dip is a fun accompaniment, but in no way necessary. I often make these cookies all on their own.

Here's everything you need to make this recipe:

All-purpose flour
Ground ginger
Ground cinnamon
Baking soda
Ground cloves
Salt
Unsalted butter
Granulated sugar
Egg
Molasses
Water

How to Make Molasses Ginger Cookies

Making these cookies is incredibly simple and will take you no time at all. Start by pre-heating the oven to 350 degrees and whisking together the flour, ginger, baking soda, cinnamon, cloves, and salt in a medium bowl.

Then, in the bowl of a stand mixer or in a large bowl with a hand mixer, beat together the butter and a cup sugar until light and fluffy, 2-3 minutes. Mix in the egg. Then mix in the molasses and water.

Stir the dry ingredients into the buttery molasses batter. Just a note of warning, if you try some of this batter raw, you might just go ahead and eat the entire bowl of it. Don't say I didn't warn you!!

Overhead view of cookie dough batter in a mixing bowl

Using your hands, form the batter into balls using about 2 tablespoon batter at a time. Roll the dough balls around in some more sugar because why not?

Plus, it makes the cookies prettier and adds some crunch!

Place cookies on a baking sheet about 2 inches apart since they will spread a bit. I recommend gently pressing down on balls with your palm to flaen just a little bit.

Overhead view of cookie dough formed into balls on baking sheet.

And bake them at 350 degrees for 8-10 minutes, until they're just turning golden at edges.

Let them cool in the pan for a few minutes before moving to wire racks to cool completely.

Overhead view of baked molasses ginger cookies on baking rack

Pumpkin Dip Ingredients

While the molasses ginger cookies are cooling, whip up the dip if you want it (please note I'm also not at all opposed to trying the cookies warm. So good!)

If you're planning to make it, you only need a few ingredients to do so! Here they are:

Light cream cheese
Pumpkin puree
Confectioners' sugar
Cinnamon
Ground ginger

How to Make Sweet Pumpkin Dip

This is another super easy recipe. All you need to do is mix together the cream cheese and pumpkin. And then add in the confectioners' sugar and spices.

I do recommend using a hand mixer (or stand mixer) here as you'll want everything to be blended together as much as possible and for the dip to be nice and creamy and fluffy. Once the ingredients are blended together, pop in the fridge for about 30 minutes.

Now get your cookies... And get your dip... And put it all together.

Dip it!

Head-on view of a hand holding a molasses ginger cookie being dipped into a bowl of sweet pumpkin dip with more cookies in the background

Dip it good!

I mean, come on. Once you start, there's a very strong chance you won't be able to stop. The pumpkin dip is creamy and sweet with a little bit of tang from the cream cheese. It really does balance out the sweet gingery cookies.

More Uses for Pumpkin Dip

I made a HUGE batch of the dip, which means I need to find some other foods to start dipping in it. Maybe something a bit healthier than cookies?

Here are a few of my favorite ideas for putting this pumpkin dip to good use:

Bagel or english muffin spread
Fruit dip (especially apples and pears)
Veggie dip (add a little sweetness to your veggies!)
Sandwich spread
Oatmeal or yogurt topping
Pancake or waffle topping

However, I also recommend simply eating the dip with a spoon.

Landscape head-on view of a stack of molasses ginger cookies on a marble tray with bowl of sweet pumpkin dip and more cookies in the background

But like I said, the molasses cookies are absolutely delightful on their own and don't require the dip. I've made them SO many times over the years and they are one of my fall go-tos.

They're very similar to Starbucks molasses cookies, but not an exact match. I think they're a tiny bit less chewy, but in a good way. There's a bit more crumble to these. And a little bit more ginger flavor.

Landscape close-up overhead view of multiple molasses ginger cookies on a marble tray

While I truly think these are my favorite cookies of fall, I do have several more fall cookie recipes that I absolutely love. Here are some of the best:

Apple Cider Cookies with Caramel
Pumpkin Spice Linzer Cookies
Pumpkin Toffee Gingersnaps
Cinnamon Toast Crunch Cookies
Mexican Chocolate Cookies
Pumpkin Snickerdoodles
Pumpkin Whoopie Pies
Pumpkin Spice Latte Sandwich Cookies (from Milk and Cardamom)
Colorful Leaf Cookies (from Food Folks and Fun)

Are molasses and ginger truly the most match made in heaven flavor combination? Why are more people not "shipping" this pair?? You know how much I love pumpkin, but I thing molasses and ginger are my new favorite flavors of fall.

Plus, they make my kitchen smell a whole lot better than pumpkin does.

Head-on view of a stack of molasses ginger cookies on a marble surface with bowl of sweet pumpkin dip and more cookies in the background

Fall, I'm welcoming you with open arms. And sweatpants with elastic waistbands. And a million more of these molasses ginger cookies.

What's your favorite fall indulgence?

📖 Recipe