½ cup of butter, (at room temperature)
1/2 cup cane sugar
½ cup of pure pumpkin puree (organic)
¼ cup of molasses
2 tablespoons plain Latta Kefir
1 large egg
1 teaspoon vanilla extract
2 ⅓ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
In a bowl of your choice, use a mixer to beat the butter, Latta Kefir and sugar together until creamy and smooth. Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
Take a medium bowl, and whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until everything is well combined. Refrigerate the cookie dough for at least 1 hour. Overnight might be better so that the molasses and the pumpkin fully marinate the dough.
When you are ready to bake the cookies, preheat oven to 325° F. Line a baking sheet with parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2-3 inches apart. Bake for 10 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.