Pumpkin Ginger Cookies

Cookies! Plan ahead so you can let the dough chill in the fridge for an hour or overnight.

PUMPKIN GINGER COOKIES

From Eating for England (adapted from Two Peas in Their Pod)

1/2 cup (1 stick) butter, at room temperature

1 cup granulated sugar, plus more for rolling the cookies

1/2 cup pumpkin puree

1/4 cup molasses

1 large egg

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1. Preheat oven to 350° F. In a large bowl, beat the butter and sugar together until it’s creamy and smooth. Add the pumpkin puree, molasses, egg, and vanilla extract, and mix until well combined.

2. In a medium bowl, whisk together flour, baking soda, spices, and salt. Add the flour mixture into the other bowl and gradually and fold until combined. Refrigerate the cookie dough for at least 1 hour. (This makes a big difference - if you refrigerate them they will hold their shape and have a firmer texture.)

3. Place some sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on baking sheet, about 2 inches apart. Bake for 8-10 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Makes about 2 dozen cookies.