Double Ginger Chewy Pumpkin Cookies

These cookies turned out to be so good! Nice and chewy and you can really taste the pumpkin flavour. Good thing they went over well because this makes a BIG batch of cookies!

2 cups white sugar
1 cup shortening
1/2 cup pumpkin pie filling
1/2 cup molasses
2 eggs
2 cups white flour
2 cup whole wheat flour
4 tsps baking soda
1 tsp nutmeg
1/2 tsp ginger powder
1 inch sized knob fresh ginger, finely shredded
3 tbsps cocoa nibs

Topping:

1/2 cup sugar mixed with 1/4 tsp nutmeg or cinnamon
OR
Ground sugar, chocolate, cinnamon (I used President's Choice brand)

Cream together sugar and shortening. 
Mix together flours, baking soda, nutmeg and 2 gingers.

Add molasses, pumpkin and eggs alternately with dry ingredients and sugar/shortening. This batch was almost to big for my mixer.

Fold in cocoa nibs.

Take heaping tbsp-sized balls, roll in topping and place on parchment lined cookie sheet 2 inches apart.

Press down with a fork and bake at 375 F for 10 minutes.

Makes 68 cookies that are almost as big as my hand