2Tablespoonsof turbinado sugar (or other coarse sugar) (optional)
Preheat the oven to 350 degrees F (176 degrees C). Lightly oil a large baking sheet.
In a medium bowl, combine flour, baking soda, cinnamon, ginger, salt, and cloves. Mix well. Set aside.
In a second medium bowl, whisk together sugar, pumpkin, oil, molasses, flax meal, and vanilla until smooth and uniform.
Add dry ingredients to wet and stir until just combined.
The dough will probably be a bit sticky. If so, wet your hands with water to prevent sticking and roll heaping tablespoons of dough into balls. Place on a baking sheet, leaving a couple of inches of space between each. Sprinkle with turbinado sugar.
Bake for 12-14 minutes or until cookies are set but not hard.
Remove from the oven. Allow to cool on the baking sheet for 5 or 6 minutes before transferring to a cooling rack.
Watch your bake time. Due to the molasses, these cookies can quickly get over-baked. You want the tops of the cookies to be just set, and the edges to be very lightly golden.
Store the pumpkin molasses cookies in an airtight container at room temperature for up to 3-4 days.