1 cup sugar (plus additional ⅓ cup for rolling cookies in)
½ cup canned pure pumpkin
¼ cup fancy molasses
1 large egg
1 tsp vanilla extract
1 cup whole wheat flour (or all purpose flour)
1⅓ cups all-purpose flour
2 tsp baking soda
2 tsp cinnamon
1½ tsp ground ginger
1 tsp ground cloves (optional, if, like me, you don't like cloves)
½ tsp salt
Instructions
Beat butter and 1 cup sugar until smooth. Add pumpkin, molasses, egg and vanilla and mix well. In a separate bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt. Add dry ingredients to wet, beating well.
Refrigerate dough for at least 1 hr, or up to 3 days.
When ready to bake, preheat oven to 350 degrees. Put ⅓ cup sugar in bowl and roll tablespoon-sized balls of dough in sugar before placing on a greased or lined baking sheet. Bake for 10-12 minutes, until just set and crackly-topped. Let cool on baking sheet for 5 minutes before removing to rack to cool completely.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/10/saturday-sweets-pumpkin-gingersnaps/