Pumpkin-Molasses Cookies Recipe

Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature 5 to 10 minutes.

Combine cooled shortening with brown sugar 1/2 cup white sugar molasses and egg; mix well.

Mix flour baking soda pumpkin pie spice cinnamon and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.

Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small shallow bowl.

Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.

Bake in the preheated oven until edges are golden about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.