In your mixer combine butter, sugar, and molasses. Then add the pumpkin puree and combine on a medium speed. Add the egg and vanilla.
2
In a seperate bowl combine the remaining dry ingredients. Pour dry ingredients into wet and mix until everything is combined. Split dough into thirds and wrap in plastic wrap. Chill in the refrigerator for 3-4 hours or overnight.
3
Preheat oven to 375°F and line cookie trays with parchment paper and set aside.
4
Lightly flour your work surface and roll out the dough until it is 1/8 of an inch thick. Cut out desired shapes and place onto prepared trays leaving about 1/4 of an inch in between the cookies. Bake for 6 to 7 minutes. Let cool completely before storing.
