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

In a medium bowl, whisk together all the dry ingredients and set aside.

Using a stand mixer, cream together the coconut oil, butter, and brown sugar until smooth.

Add the pumpkin puree and molasses, and mix until well combined.

Crack in the egg and mix until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Scoop the chilled dough into balls, roll them in turbinado sugar, and place them on the baking sheet.

Bake for about 12 minutes, until the edges are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.