Chewy Pumpkin Molasses Cookies

Step 1: In a large mixing bowl

Step 2: Beat butter, sugar, pumpkin puree, and molasses until combined.

Step 3: In a separate bowl, whisk together flour, cloves, ginger, cinnamon, salt, and baking soda.

Step 4: Add flour mixture to pumpkin mixture and beat on low speed until just combined.

Step 5: Cover dough and refrigerate overnight

Step 6: It will be hard.

Step 7: When the dough has chilled

Step 8: Scoop out about 1½ tablespoons at a time, and roll into round balls of dough.

Step 9: Place the balls back in the fridge for another 30 minutes.

Step 10: While the balls are chilling

Step 11: Preheat the oven to 350 degrees F.

Step 12: Spray two cookie sheets with nonstick cooking spray.

Step 13: When you're ready to bake

Step 14: Pour ½ cup granulated sugar in a small bowl.

Step 15: Take the dough balls one at a time and roll in the sugar.

Step 16: Place the dough balls on the cookie sheets

Step 17: Leaving at least three inches between each cookie. They will spread while baking.

Step 18: Bake cookies until edges are set and starting to brown, but cookies are still soft.

Step 19: Around 7 minutes.

Step 20: Let cookies cool for about five minutes on the cookie sheets, then transfer to wire racks to cool completely.