Pumpkin Gingersnap Cookies

This recipe comes from a friend, Jen Van Buren. It yields about 3 dz cookies.

1/2 cup butter, room temperature
1 cup granulated sugar, plus some to roll out cookies
1/2 cup pure pumpkin (canned pumpkin works well too)
1/4 cup molasses
1 large egg
1 teaspoon l.c. finns Vanilla extract
2 tsp l.c. finns Ginger extract

2 1/3 cups all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon or l.c. finns Cinnamon extract
1 tsp ground cloves
1/2 tsp salt

Directions

1. In a bowl of a stand mixer, beat the butter and sugar together until creamy and smooth.  Add the pumpkin, molasses, egg, ginger and vanilla extract.  Mix until combined.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, cloves and salt.  Add to wet ingredients and mix until combined.  Refrigerate dough for at least 1 hour.  The dough can be chilled for up to 3 days.

3. When you are ready to bake, pre-heat the oven to 350.  LIne a baking sheet with a slipmat or parchment paper.  Place sugar in a small bowl.  Roll Tablespoon-sized balls of dough in sugar until well coated.  Place on prepared baking sheet about 2 inches apart.  Bake 10-12 minutes or until cookies looked cracked and set at the edges.  The cookies will be soft.  Let the cookies cool on the sheet for 2-3 minutes after removing them from the oven, then transfer to wire rack to cool completely.

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