Ingredients

The following ingredients have 4 Servings
  • ½ cup butter (at room temperature)
  • 1.5 cup granulated sugar (plus more for rolling the cookies)
  • ½ cup pure pumpkin puree
  • ¼ cup molasses
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon salt

Instruction

  • Bring the butter to room temperature on the counter. In the stand mixer bowl add the butter and 1 cup sugar and beat until smooth and creamy.
  • Next add the pumpkin puree, molasses, egg and vanilla extract. Mix until they are well combined.
  • In a medium sized bowl add the flour, baking soda, salt, cinnamon, ground ginger, and ground cloves. Mix well using a whisk.
  • Slowly add the dry ingredients to the wet ingredients and mix just until combined.
  • Place the cookie dough in the refrigerator for at least one hour. 
  • When you are ready to bake the cookie preheat the oven to 350. 
  • Add 1/2 cup granulated white sugar to a small bowl.
  • Roll the cookie dough into small balls, then roll in the white sugar so they are well coated with the sugar and place on the baking sheet 2 inches apart from each other.
  • Bake for 14-16 minutes.
  • Let the cookies cool for 2-3 minutes on the baking sheet after removing them from the oven and then transfer the cookies to a cooling rack until cooled completely.