2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup canned pumpkin puree
1/4 cup molasses
1 egg
1 teaspoon vanilla extract
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Combine flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
Beat butter, granulated sugar, and brown sugar until its fluffy.
Add pumpkin puree, molasses, egg, and vanilla extract until its well combined. Combine to make a soft dough.
Scoop the batter with icecream scoop and place on lined tray. Flatten a little with bottom of glass.
Bake for 10-12 minutes until edges are crispy and center is soft. Once baked cool off and serve with desired decoration.