1/4tspSaltyou can reduce this amount if you are using salted butter
Additional Sugarfor rolling
Instructions
Preheat the oven to 350 degrees and line baking sheets with either parchment or silicone mats.
Cream the room temperature butter and sugar together until lighter in color and fluffy in texture. Do not over beat.
Add the molasses and pumpkin puree. Mix to combine.
In a medium bowl, whisk together the dry ingredients and add to the butter mixture, mixing until combined.
Using a cookie scoop, place into a bowl of granulated sugar and roll until fully coated. The dough is soft, they will not form perfect rounds.
Place onto the cookie sheet and using a drinking glass that you have dipped into that same bowl of sugar, slightly flatten the balls.
Bake for 10 to 12 minutes or just until the bottoms of the cookies are brown. They will bake soft and set up as they cool. Cool on the baking sheet for 10 minutes, then remove to a cooling rack for the remaining time.
Store in an airtight container at room temperature for about 4-5 days.