Pumpkin Molasses Cookies

Recently, I tried a Molasses Sugar Cookie for the first time.  My niece has a great recipe that I will share, if she doesn't mind.  In the mean time, I had 1/2 cup of pumpkin in the refrigerator left over from making Creme Brûlée, so Pumpkin Molasses Cookies seemed to be a great idea.  Hubby thought so - he said he liked them better than the ones he used to eat with his Pop Pop.

1/2 Cup Butter, Softened

1 Cup Sugar

1/2 Cup Pumpkin Puree

1/4 Cup Molasses

1 Large Egg

1 Tsp Vanilla

2 Tsp Cinnamon

1 Tsp Ginger

1/2 Tsp Salt

2 1/3 Cup Flour

1 Tsp Baking Soda

Sugar for rolling

Cream together the butter and sugar.  Add the pumpkin, molasses, egg and vanilla - mix until well combined.  Add the cinnamon, salt and ginger, mix well.

In a separate bowl, combine Flour and Baking Soda.  Slowly add to wet ingredients and mix until combined.  Put in a small bowl, cover tightly with saran wrap and refrigerate for at least an hour, up to 24.

When ready to bake, heat oven to 350 degrees.  Line a baking sheet with a silicone liner, parchment or non stick foil.  Place about a cup of sugar in a small bowl.  Drop balls of dough into sugar and roll to coat then place on the pan.  Bake for about 12 minutes until they start to get crinkly.  Remove from oven, leave on pan for 1 to 2 minutes.  Transfer to a wire rack and cool completely.