1. Start by drying the pumpkin puree. You can’t skip this step or the cookies will end up cakey and puffy. Use Libby’s brand only, store brands I found were way too wet. Add the pumpkin to a cheese cloth and squeeze continuously until most of the moisture is removed. The pumpkin should be the consistency of damp putty where you can handle it with your hands and it doesn’t stick. Use a few paper towels at the end to make sure there’s no lingering moisture. You can also continuously blot it with paper towels until most of the water has been removed. (If using a different brand pumpkin I found sometimes pieces of paper towel can stick to it, so cheesecloth method would be best if not using Libby’s). Once dried, set aside. See picture in post for the final consistency of my pumpkin

2. In a large bowl combine the flour, salt, baking powder, cinnamon, ginger, cloves, and nutmeg.

3. In another bowl, whisk together the melted butter and sugar. Then mix in the pumpkin, molasses, vanilla, and egg.

4. Add the dry ingredients into the wet, and stir and blend to combine. You will eventually need to use your clean hands to combine everything together and mold into the large ball of dough. (see photos in post).

5. Chill the dough for 1 hour.

6. When the dough is almost done chilling, preheat your oven to 350 degrees and line your baking sheet with parchment paper.

7. Working in batches, lightly flour your counter and roll out some of the dough then use your cookie cutters for whatever shapes you’d like. Add sprinkles if you’re using them!

8. Bake for 10 minutes.

9. Allow cookies to cool completely before frosting, then add a dash of nutmeg!