¼ cup applesauce (my substitution for the second stick of butter)
1 cup granulated sugar (white) plus another ¼ cup for rolling the cookies
½ cup pure pumpkin puree (not tge pie mix, but canned is fine)
¼ cup molasses
1 large egg
1 teaspoon vanilla extract
1⅓ cups all-purpose flour
1 cup white whole wheat flour (my 2nd substitution for the other cup of white flour)
2 teaspoons baking soda
2 teaspoons cinnamon
1½ teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
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.
Recipe by Emily Roach Wellness and Nutrition at http://emilyaroach.com/pumpkin-gingersnap-cookies-2/