Pumpkin Gingerbread Cookies

Soft and chewy, these cookies combine pumpkin and molasses with warm autumn spices.

Ingredients

1/2 cup softened unsalted butter
1 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup molasses
2 1/4 cups flour
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
Extra 1/2 cup granulated sugar for rolling

Instructions

In large mixing bowl, beat butter, sugar, pumpkin and molasses until well combined.
In separate bowl, whisk together flour, cloves, ginger, cinnamon, salt and baking soda. Add flour mixture to pumpkin mixture and beat on low speed until combined.

Wrap dough in waxed paper and refrigerate overnight.  Scoop out dough into 1-inch round balls. Place the balls back into the refrigerator for an additional 1/2 hour.
Preheat oven to 350 degrees. Spray cookie sheet with nonstick cooking oil.
Pour 1/2 cup sugar into bowl. Roll each ball in the sugar and place on baking sheet.
Bake for 10 - 12 minutes or until edges are set and cookies are starting to brown, but still soft.
Allow cookies to cool for a minute on cookie sheet and then transfer to wire rack to cool completely.

This recipe comes from www.readytoyumble.com