Pumpkin Spice Gingersnap Cookies

I love fall.  I love the colors, I love the cool weather, and I love the flavors of fall! I whipped up these bad boys a few weeks back and my husband has asked for them weekly ever since.  Luckily the dough freezes really well so I have a supple in the freezer for whenever he asks :) He claims they are the best cookies I make.  They are also super soft! I'm eating some right now that I made about 5 days ago and they still taste amazing!

You can find my regular gingersnap recipe here.

Pumpkin Spice Gingersnaps
Ingredients:
1 cup sugar
3/4 cup butter, softened
1 egg
1/4 cup molasses
1 tsp. cinnamon
1 Tbsp. ginger
1/2 tsp. salt
1 tsp. pumpkin pie spice
1 tsp. ground cloves
2 tsp. baking soda
2 1/2 cups flower
1/2 cup pure pumpkin (not the filling)
Sugar (optional)

Directions:
Heat oven to 350 degrees. 
Cream together butter and sugar.  Add egg and molasses and mix until combined. Mix in cinnamon, ginger, salt, pumpkin pie spice, cloves, and baking soda.  Slowly add in flower.  Add in pure pumpkin and mix well.
Roll dough into 1 inch balls and coat in sugar.  Bake on a parchment lined cookie sheet for 8-10 minutes, turning half way through. Let the cookies stand for a minute or two before moving them to a cooling rack.

Enjoy!