1 cup softened butter
1 1/5 cup Sugar
3 cups all purpose flour
1 cup whole wheat flour
1 cup of pumpkin puree (I used pumpkin I pureed, labeled and froze last year)
1 1 /2 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 tsp salt
Extra white and raw sugar for rolling
Combine the dry ingredients.
Blend the softened butter,
Add the vanilla and pumpkin puree (I cut the corner off the plastic baggie to squeeze out every bit of the pumpkin goodness),
Add the wet ingredients into the dry and combine.
The batter will be very thick and sticky. Combine the white and raw sugars into a small bowl,
Place them on a greased cookie sheet and press gently to flatten them a little.
Bake at 350 degrees F until the outside crisps a little (they won't really brown), anywhere from 10 - 18 minutes depending on the size of the balls and elevation (I made mine a little bigger than 1 inch and it took 18 minutes to cook completely). Allow to cool a bit on the cookie sheet and then transfer to cookie racks to cool completely.