1cupgranulated sugar (plus more for rolling the cookies)
1/2cuppure pumpkin puree
1/4cupmolasses
1large egg
1tspvanilla
2 1/3cupsall-purpose flour
2tspbaking soda
2tspcinnamon
1 1/2tspground ginger
1tspground cloves
1/2tspsalt
Instructions
In the bowl of a stand mixer, beat the butter & sugar together until creamy & smooth. Add the pumpkin, molasses, egg, & vanilla, mix until well combined.
In a medium bowl, whisk together flour, baking soda, spices, & salt. Add dry ingredients to wet ingredients & 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 the sugar until well coated & place on prepared baking sheet, about 2 inches apart.
Bake for 10-12 minutes, or until cookies look cracked & 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.