See notes above for helpful tips!
Preheat oven to 350 F (180 C). Prepare Three- 16 oz/5 inch Ramekins or Ten-7 oz Ramekins with butter and sugar coating.
In a large mixing bowl combine molasses, butter, vanilla, and pumpkin spice. Set aside.
Using a saucepan on medium high heat, bring sugar, flour, salt, and milk to a boil. Continually stirring with a whisk until thickened.
Pour hot mixture directly into bowl with molasses and stir until all ingredients are incorporated and smooth.
Set aside to cool.
Add egg whites and cream of tartar to bowl of stand mixer with whisk attachment, and whip until stiff peaks form. Eggs should be stiff and resemble a cloud while holding their shape.
Once molasses mixture is cool, gently fold in egg whites with a spatula a third at a time.
Do Not stir or over mix your egg whites into the batter. Simply fold until egg whites are blended without large chunks.
Spoon Soufflé batter into prepared ramekins leaving a ¾ inch space between batter and rim of baking dish.
Place ramekins on a cookie sheet and bake for 20-25 minutes until well risen with a solid top crust.