Pumpkin Gingersnap Cookies

• 1/2 cups Butter, Room Temperature
• 1 cup Sugar, Plus More For Rolling Cookies
• 1/2 cups Canned Pumpkin Puree
• 1/4 cups Molasses
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 2-1/3 cups Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Cinnamon
• 1-1/2 teaspoon Ground Ginger
• 1 teaspoon Cloves
• 1/2 teaspoons Salt

1. 1. 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. Set aside.
2. 2. 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.
3. 3. When you are ready to bake, preheat oven to 350u0b0F. Place some sugar in a small bowl. Roll tablespoon-sized balls of dough in the sugar until well coated and place on a lightly greased or parchment paper covered 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 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.

butter, sugar, pumpkin puree, ubc, egg, vanilla, flour, baking soda, cinnamon, ground ginger, cloves, salt

Taken from tastykitchen.com/recipes/desserts/pumpkin-gingersnap-cookies/ (may not work)