Pumpkin Ginger Cookies

• 3/4 cup butter/margarine/vegan margarine softened
• 1 cup sugar
• 1/4 C Pumpkin Puree not pumpkin pie filling
• 1/4 cup molasses
• 2-1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt do not skip the salt, it really brings out the flavor
• Additional sugar for rolling

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer, cream together the softened butter or margarine and sugar until light and fluffy.
3. Add the pumpkin puree and molasses, mixing until well incorporated.
4. I like to combine the flour, baking soda and spices with a whisk before adding to the butter mixture.
5. Do not over mix.
6. Using a 1-1/2" cookie scoop, place the dough directly into the sugar. Roll into balls, coating well with the sugar.
7. Place onto a cookie sheet about 2" apart as they will spread.
8. Bake for approximately 10-12 minutes. You will see them start to form the cracks on top.
9. They will still be soft so let them cool on the cookie sheet until they firm up a bit
10. Using a spatula, remove to a cooling rack to finish setting.