Pumpkin Gingersnap Cookies

1/2 c. butter, softened

1 c. sugar + more for rolling

1/2 c. pumpkin, not filling

1/4 c. molasses

1 large egg

1 t. vanilla

2 1/3 c. SR flour

2-3 t. pumpkin spice*

Beat butter and sugar together until creamy and smooth. Add pumpkin, molasses, egg and vanilla until combined. Add flour and pumpkin spice. The dough will be sticky. Refrigerate for at least 1 hour. It can be chilled for 2-3 hours. Preheat oven to 350. Line a baking sheet with parchment paper. Place a small amount of sugar in a shallow bowl. Roll tablespoon sized balls of dough in the sugar and place on the baking sheet, 2" apart. Bake 10-12 minutes, or until cookies are cracked and set. The cookies will still be soft. Let the cookies rest on the baking sheet for 2-3 minutes before removing them to a wire rack to cool completely.

*2 t. cinnamon, 1 1/2 t. ground ginger, & 1 t. ground cloves can be substituted for the pumpkin spice.