Pumpkin Gingersnaps (inspired by Splash of Something)
½ cup unsalted butter, melted and cooled slightly
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg plus 1 yolk
1 tsp vanilla
1 cup pumpkin puree
¼ cup molasses
3 cups all-purpose flour
1 tsp baking soda
1 Tb cinnamon
1 rounded Tb ginger
1/2 tsp cloves
1/2 tsp nutmeg
½ teaspoon salt
Cream butter and sugar in a large bowl (or stand mixer). Add egg, yolk, pumpkin, vanilla, and molasses and mix until well blended. Whisk together flour, baking soda, spices, and salt in a separate bowl, then add gradually to butter/sugar mixture. Mix until just combined. Cover and refrigerate dough for at least an hour, up to overnight.
Preheat oven to 350 degrees. Remove dough from refrigerator and roll into tablespoon-sized balls. Roll balls in an extra 1/2 cup of sugar in a small bowl, and place on a parchment-lined cookie sheet (about 1 ½ inches apart). Bake for 10 to 12 minutes at 350 degrees. Let cool a few minutes on cookie sheets before moving them to a wire rack to cool completely.