In a small bowl, mix granulated sugar and pumpkin spice. Set aside.

In a medium mixing bowl, sift the flour, baking soda, and salt. Set aside.

In a large mixing bowl, add the granulated sugar, dark brown sugar, and butter, and beat with a hand mixer for 2-3 minutes.

Add the vanilla, pumpkin spice, pumpkin puree and molasses. Beat until well combined. Then, add the egg. Beat until well combined.

Next, add your "sifted flour mixture" into your wet batter and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.

Transfer the cookie dough to a fridge and let chill for at least 60 minutes to allow the flour to hydrate and obtain those brown butter, pumpkin, vanilla, and pumpkin spice flavors (Pro tip: Allowing your dough to refrigerate for 2 hours will result in the best flavored cookie; however, 60 minutes works just fine.)

Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper.

Remove your chilled dough from the refrigerator. Use a 2 tablespoon-sized cookie scoop to scoop a ball of cookie dough. Roll the cookie dough into ball and roll it into the sugar and pumpkin spice mixture. Once covered in sugar, place the cookie dough on a lined baking sheet. The dough should be about 3 inches apart. They will spread a bit.

Bake the cookies at 350 degrees for about 9-10 minutes or until the edges of the cookies are set and the center is soft. Let the cookies rest for about 15-20 minutes or until set. I'll be hard, but worth the wait.

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!