1/3 cup Organic Butter Extra Virgin Olive Oil
1 cup organic cane sugar plus 1/4 cup for rolling the cookies
1/2 cup pumpkin purée
1 teaspoon Pumpkin Spice White Balsamic Vinegar
1 egg, room temperature
1 inch cube of fresh ginger root, peeled
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon Our Organic Pumpkin Spice Instructions:
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Sift together flours, baking soda, sea salt and cinnamon and whisk to combine.
In the bowl of a stand mixer with the paddle attachment, cream butter and sugar until creamy, about three minutes. Scrape down the sides of the bowl with a spatula a few times to be sure that everything is incorporated.
To the butter mixture add: molasses, pumpkin purée, white vinegar, and egg. Beat well.
Using a microplane or rasp, grate cube of fresh ginger over the wet ingredients so the pulp and juices fall into the bowl. Mix batter to combine.
Add dry ingredients and stir on low speed to combine. Turn off mixer and remove paddle.
Roll the dough into 36 1-inch balls. Roll each ball in whole cane sugar and place on a baking sheet, 12 per tray. (This is a good job for kids.)
Bake for 8 minutes on the middle and lower shelves of the oven, rotating the pans once midway though the baking time. Cool on a wire rack.