PREHEAT oven to 350° F. Line baking sheets with parchment paper or lightly grease.
COMBINE flour, baking soda, salt, cinnamon and ginger in medium bowl. Beat 1 cup sugar and butter until creamy. Add pumpkin, molasses, egg and vanilla extract; mix until well combined. Gradually beat in flour mixture. Stir in morsels. Refrigerate dough for at least 1 hour.
SHAPE tablespoons of dough into 1 1/2-inch balls and roll in remaining 1/3 cup sugar until coated. Place 2 inches apart on prepared baking sheets.
BAKE for 11 to 13 minutes or until cookies look cracked and are set at edges. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Store tightly covered.