1/4cupapplesaucemy substitution for the second stick of butter
1cupgranulated sugarwhite plus another 1/4 cup for rolling the cookies
1/2cuppure pumpkin pureenot tge pie mix, but canned is fine
1/4cupmolasses
1large egg
1teaspoonvanilla extract
1 1/3cupsall-purpose flour
1cupwhite whole wheat flourmy 2nd substitution for the other cup of white flour
2teaspoonsbaking soda
2teaspoonscinnamon
1 1/2teaspoonsground ginger
1teaspoonground cloves
1/2teaspoonsalt
Instructions
In a stand mixer, beat butter, applesauce and sugar together until creamy. Add pumpkin, molasses, egg and vanilla. Mix well.
In a separate bowl, whisk together flour, baking soda, spices and salt. Slowly add dry ingredients to wet ingredients and mix until just combined. Refrigerate dough for at least 2 hours, otherwise it’s very difficult to roll the cookies into balls.
Line baking sheets with parchment paper or silpat. Preheat oven to 350 degrees F. Place sugar in a small bowl. Roll tablespoon sized balls of dough in sugar and then place on baking sheets. I fit about 15 per tray.
Bake 10-12 minutes, or until edges are set and cookies look cracked. Let cookies sit for 2-3 minutes before moving them to a cooling rack. Let cool completely.