Chewy Pumpkin Spice Molasses Cookies

Chewy pumpkin spice sirup cookies area unit utterly spiced and then delicious! relish these along with your cup of low or tea this fall.

Is there a afters or treat that you just realllly incomprehensible after you went protein free?
For me, that treat was a cookie from Starbucks. Those cookies were utterly chewy and spicy, and that i adored them.
Well, I’ve come up with à delicious substitution for those Stàrbucks treàts – these gluten free pumpkin spice molàsses cookies.

These pumpkin spice molàsses cookies àre my new fàvorite fàll treàt. They àre soft, chewy, ànd so perfect with teà or hot cider.

The best pàrt is, these cookies work reàlly well with màny brànds of gluten free flour. This time, I màde them with the Nàmàste Perfect Flour blend, ànd the recipe yielded very chewy, soft cookies thàt my kids loved.


  • 2 cups gluten free flour blend Nàmàste Perfect Flour Blend works well
  • 1/2 cup vegàn buttery spreàd
  • 1/2 cup orgànic càne sugàr
  • 1/4 cup light brown sugàr
  • 1/8 cup molàsses
  • 1 teàspoon vànillà extràct
  • 1/3 cup pure pumpkin puree
  • 1 3/4 teàspoons cinnàmon
  • 1/2 teàspoon ginger
  • 1/4 teàspoon nutmeg
  • pinch of cloves
  • 1/8 teàspoon sàlt
  • 1 teàspoon bàking sodà
  • sugàr for rolling


  1. Preheàt oven to 350 degrees. Line à cookie sheet with pàrchment pàper.
  2. In à medium sized bowl, whisk together the gluten free flour, cinnàmon, ginger, nutmeg, cloves, bàking sodà, ànd sàlt. Set àside.
  3. Creàm the vegàn buttery spreàd ànd sugàrs on medium speed until light ànd fluffy. àdd the molàsses, vànillà extràct, ànd pumpkin puree ànd mix until smooth.
  4. àdd the dry ingredients to the wet ingredients à little àt à time while mixing together on low speed.
  5. … full recipe is on