Pumpkin Peanut Butter Cookies

• In a medium sized bowl, whisk to combine the flour, baking soda, cinnamon, pumpkin pie spice, ginger (if using) and salt. 
• Spread the pumpkin puree evenly on a plate lined with a paper towel. Lay a few sheets of paper towels directly on top. Press gently so the towels absorb excess moisture.Peel off the towels, replace with fresh ones until the pumpkin looks thicker/drier.
• In a large mixing bowl, beat the butter with an electric mixer on medium high speed until smooth and creamy. Add the brown sugar and 1/4 cup of granulated sugar and beat on medium speed for 1-2 minutes, until creamed and combined.
• Use a spatula to scrape down the sides and bottom of the bowl. Add the egg and mix til completely incorporated. Mix in the vanilla, peanut butter and pumpkin puree.
• With the mixer on low, mix in the dry ingredients and mix until combined.
• Cover the bowl with plastic wrap. Chill in the fridge for at least 1 hour.
• While the cookie dough chills, stir together the 1/4 cup sugar and 1 1/2 teaspoons of pumpkin pie spice in a shallow bowl or rimmed plate. Set aside. Before the cookie dough finishes chilling, preheat oven to 350 Fahrenheit.
• Scoop out 1 rounded tablespoon of cookie dough. Roll dough into a ball then roll it in pumpkin spice sugar to coat. Place balls on the baking sheet about 2 inches apart. Lightly push down on the tops of the cookies with a fork to create a criss cross pattern. Dip the fork in the pumpkin spice sugar to prevent sticking.
• Bake for 9-11 minutes, until edges are very light brown. Let cool on the baking sheet for about five minutes then transfer cookies to a rack to cool completely.