Pumpkin Ginger Cookies

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 350.
  • In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
  • In a separate, small bowl mix remaining sugar and cinnamon.
  • Using your hands, roll cookie dough into 1 1/2 inch balls and roll in sugar-cinnamon; place (2 inches apart) onto ungreased cookie sheet.
  • Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
  • Allow cookies to cool on baking sheet 1 minute and remove.
  • Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
  • The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
  • I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
  • If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
  • Original recipe also called for 1/4 Cup chopped crystallized ginger, but I used the ground because it was all I had on hand, this is one thing I would consider trying next time.
  • My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.
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