Pumpkin Ginger Cookies

1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs
1 can pumpkin
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, pumpkin, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake 12-14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.