Preheat the oven to 350ºF and spray a baking sheet with non-stick cooking spray.

Add all of the dry ingredients to a medium bowl and whisk until combined. Set aside for later.

Next, using a stand mixer* cream the coconut oil, butter, and brown sugar together at medium speed. This will take around 3-4 minutes.

Add the pumpkin and molasses to the mixture and cream the ingredients together until smooth. This will take another 3-4 minutes. Be sure to scrape the sides of the bowl periodically.

Crack the egg. Mix on medium until combined.

Finally, slowly add the dry ingredients to the wet ingredients with a 1/2 cup scoop at a time and mix on medium. Repeat until all dry ingredients are gone and the dough is combined. The dough should be a little thicker than normal cookie dough but still be very easy to form a ball.

Wrap the dough ball with a piece of plastic wrap and then refrigerate for 30 minutes.*

Using a 1.5 tablespoon cookie scoop, scoop cookie dough into hands and roll it into a ball.

Then, roll the dough in turbinado sugar* and place on the greased baking sheet. Make sure to leave 2 inches in between cookies because they will expand. Repeat until the baking sheet is full. 12 cookies will fit on a standard baking sheet.

Bake cookies at 350ºF for about 12 minutes.*

Remove from the oven, let sit for 2-3 minutes on the hot baking sheet, and then transfer the cookies to a cooling rack.