pumpkin molasses cookies

Pumpkin Molasses Cookies I The Arrow House

How do weekends go by so fast? I feel like I blink and they're already over. This past weekend was a blur. I did a newborn session in the morning and by the time we got home, it was leftovers for lunch + then Joel quickly jetted off to get our car's power steering fixed. It was just one of those days. We did manage to get some "family time" in and went exploring at Target late that evening. Oh and to get Lincoln a toothbrush. That kiddo's teeth finally came in. Yeah. He's already bit me once so I'm glad I'm done breastfeeding.

Anyways, enough about teething babes + weekends. Let's talk about cookies. But not just any cookies, mind you. Pumpkin molasses cookies. I'm not usually a fan of spice cookies but I found myself going back for a second (and maybe third) cookie. They're incredibly soft and just plain amazing so there's really no excuse for you not to make them. 

Pumpkin Molasses Cookies I The Arrow House

Pumpkin Molasses Cookies


  • 2 1/3 cups flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 TBS pumpkin pie spice
  • 1/4 tsp black pepper
  • 8 TBS butter, room temperature
  • 1 cup brown sugar, packed
  • 1/4 cup molasses
  • 2/3 cup pumpkin puree
  • 1 large egg
  • 1/2 cup sugar, for rolling



  1. Whisk together the flour, baking soda, salt, pumpkin pie spice and pepper
  2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses and pumpkin puree and beat for 2 minutes, scraping down the side of the bowl as needed. Add the egg and beat for 1 minute more. Reduce mixer speed to low and add the dry ingredients, mixing until the flour and spice disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
  3. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least an hour. The dough is sticky, so the longer time you can chill it, the easier it is to work with.
  4. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  5. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use the bottom of a glass to press down on the cookies until they are between 1/4 to 1/2 inch thick. Transfer to cookie sheets. Make sure to not over crowd.
  6. Bake the cookies one sheet at at time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cool 5 minutes on the pan before transferring them to a cooling rack.

Happy Tuesday!


pumpkin cinnamon rolls


It's officially fall! And I'm kicking it off with some great surprises! First of all, my blog got a much needed makeover (in case you didn't notice) and I am loving how streamlined + easy it is to use. Seriously. So glad it's up and running. Annnnd secondly, I've got a delectable fall treat to share with all you pumpkin lovers out there. Pumpkin cinnamon rolls!!! Oh yes.

I'm a sucker for any kind of pastry so my mind naturally wandered in that direction when I was thinking of what to make for the fall brunch I'm hosting this morning. I've made homemade cinnamon rolls before but never tried to incorporate pumpkin. It was a bit of a guessing game at first but hey, I thought they turned out pretty good.


Pumpkin Cinnamon Rolls


  • 4 cups of bread flour
  • 1/2 cup white sugar
  • 2-3 Tbs. yeast
  • 2-3 Tbs. wheat gluten
  • 1 1/2 tsp. salt
  • 1/2 cup oatmeal
  • 1/4 vegetable oil
  • 1 1/2 to 2 cups of warm water (I would eyeball this as you are not going to be needing as much water because of the pumpkin puree) 
  • 1/3 cup pumpkin puree
  • 1 to 1 1/2tsp. pumpkin pie spice
  • White Sugar
  • Brown Sugar
  • Cinnamon
  • Pumpkin Pie Spice


Mix dry ingredients; then add water, oil, pumpkin puree and pumpkin pie spice. Let the dough rise until double in size (about 1-2 hours).

Spray your counter with non-stick cooking spray and sprinkle with flour. Roll dough out into a rectangular shape. Then take soft butter and spread on top of rolled out dough with a spatula.  Sprinkle sugar (both the white + brown) on top of buttered dough, followed by the cinnamon and pumpkin pie spice. There are no specific amounts to sprinkle of top but don't skimp! This is what makes your rolls nice and sweet. If you want a stronger pumpkin flavor, make sure to sprinkle extra pumpkin pie spice on top of the cinnamon/sugar mixture.

Next, pull and roll dough together. Pinch any openings together. Cut roll into approximately 1-inch rolls and place on a baking sheet lined with parchment paper. You should have about 12 rolls per baking sheet. Let rolls rise until they're double in size and then bake at 350 degrees until light golden brown (about 12 minutes). Let cool for a few minutes and then drizzle on your icing!

Cream Cheese Icing:

  • 2 cups powdered sugar
  • 2 Tbs. softened cream cheese
  • Milk

Mix the above ingredients until you reach desired consistency. I like my icing to be a bit thicker so I use just a little bit of milk. You can also add vanilla extract for a little extra flavor.


Happy Fall from my family to yours!