Melt the butter and the add the coconut oil to the melted butter. The heat from the melted butter will soften up the coconut oil. In a large mixing bowl, cream together the melted butter, coconut oil, brown and white sugar, and molasses. Then add in and combine the cooked pumpkin.
Dump in all your dry ingredients and mix until combined. Cover and allow dough to chill in the fridge for at least an hour or even overnight. Trust me on this part. Chilled dough makes better flavored and textured cookies. Something magical happens upon chilling and all the flavors mingle together.
Preheat oven to 375 degrees Fahrenheit.
You have two options after your dough has chilled. For a puffier pumpkin sugar cookie, place some sugar in a bowl and roll a good sized Tablespoon of dough into a ball and then roll it around in the sugar until it's fully coated. Place 2 inches apart on an cookie sheet and bake for 8 to 10 minutes, just until cookie has set. Allow cookies to cool for 5 minutes before removing from sheet.
For a flatter, but still perfectly soft pumpkin sugar cookie, take a heaping tablespoon of dough and plop it on your cookie sheet. With your fingers, flatten it out into the desired size of your cookie. The cookie will only slightly spread out and up about a 1/4 of an inch thick. Sprinkle a light dusting of sugar on top of each cookie. Bake for 8 to 10 minutes, just until cookie has set. Allow cookies to cool for 5 minutes before removing from sheet.