Pumpkin Ginger Cookies
An unexpected downpour turned a play date into chaos. I scrounged the kitchen for ingredients to whip up some goodies and found a recipe on the box of pumpkin quick bread. Of course, i was distracted, and didn't have all of the original ingredients, did it a little wrong, so i will include comments as to the original recipe, but we liked them this way so much i don't think i would bother trying them any other way!!
Steps
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 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 t.
Ingredients
pumpkin quick bread mix, ground ginger, margarine, egg, sugar, cinnamon