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Pumpkin Ginger Cookies

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“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!”
READY IN:
22mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350.
  2. In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
  3. In a separate, small bowl mix remaining sugar and cinnamon.
  4. 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.
  5. Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
  6. Allow cookies to cool on baking sheet 1 minute and remove.
  7. Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
  8. The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
  9. I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
  10. If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
  11. 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.
  12. 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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