granulated sugar & 1/4 cup more for rolling the cookies
of canned pumpkin
Pumpkin Pie Spice
In your mixer beat the butter and sugar together until creamy.
Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
In a medium bowl, stir together flour, baking soda, spices, and salt. Then add dry ingredients to wet ingredients and mix until combined.
Refrigerate the cookie dough for at least 1 hour. You can refrigerate for up to 3 days prior to baking.
When ready to bake, preheat your oven to 350° F.
Line a baking sheet parchment paper and place sugar in a small bowl.
Roll walnut sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart.
Bake for 10–12 minutes, or until cookies look cracked and set at the edges.
Don't panic, the cookies will still be soft. Allow the cookies to 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.
Store finished cookies in an airtight container.
Pumpkin Gingersnaps https://afewshortcuts.com/pumpkin-gingersnaps/