Pumpkin Gingersnap Cookies

Thank you Two Peas and Their Pod

• ½ cup of butter, at room temperature
• 1 cup granulated sugar, plus more for rolling the cookies
• ½ cup of pure pumpkin (I used Libby's canned pumpkin)
• ¼ cup of molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

• In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth. 
• Add the pumpkin, molasses, egg, and vanilla extract 
• Mix until well combined.
• In a medium bowl, whisk together flour, baking soda, spices, and salt. 
• Add dry ingredients to wet ingredients and mix until combined. 
• Refrigerate the cookie dough for at least 1 hour. 
• The dough can be chilled for 2-3 days.
• When you are ready to bake, preheat oven to 350° F. 
• Line a baking sheet with a Silpat or parchment paper. 
• Place sugar in a small bowl. 
• Roll tablespoon-sized balls of dough in sugar until well coated 
• Place on prepared baking sheet, about 2 inches apart. 
• Bake for 10–12 minutes, or until cookies look cracked and set at the edges. 
• The cookies will still be soft. 
• Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely