Savor Homemade Comfort: Irresistible One-Pan Chicken Dinner

In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Beat together on medium speed for 2-3 minutes until light and fluffy.

Mix in the pure pumpkin puree, molasses, egg, and vanilla extract. Continue to beat on low speed until smooth, about 1-2 minutes.

In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined.

Gradually add the dry ingredient mixture to the wet batter, mixing on low speed until just combined, about 1 minute.

Cover your mixing bowl with plastic wrap and refrigerate the dough for at least 1 hour.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop about 1.5 tablespoons of dough and roll it into a ball. Roll each ball in granulated sugar and place on the prepared baking sheet.

Bake the cookies for 10-12 minutes or until the tops are cracked and the edges feel set.

Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.