Pumpkin Ginger Cookies
- Ready In:
- 22mins
- Ingredients:
- 8
- Yields:
-
36 cookies
ingredients
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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Reviews
-
Thanks for the recipe. I don't really enjoy pumpkin, but love ginger. Best of both worlds, made them for pumpkin lovers, but I could enjoy a few also. Had a box of pumpkin bread mix that I didn't make at Thanksgiving. Glad you posted the recipe and I could utilize the mix. Like CJAY, I chose to use my homemade crystalized ginger... and they're headed for a cookie swap tomorrow!
RECIPE SUBMITTED BY
I live near DC with my husband and 2 young sons. I am an international Flight Attendant. I love to cook, but my family prefers 'junk' from the microwave. I need to find more shortcut recipes (for time) and try to bridge the gap between kid food and real food!