Ginger Pumpkin Face Cookies Recipes

Steps:

• Preheat oven to 375°. In a large bowl, combine cookie mix, hot water and butter. Stir in pumpkin. In a small bowl, whisk flour and pie spice; gradually stir into mixture. Shape dough into 1-in. balls., Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until set, 6-8 minutes. Immediately press a chocolate kiss into center of each cookie. Remove from pans to wire racks to cool.

Steps:

• In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
• Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes.
• Spoon frosting into resealable food-storage plastic bag. Cut about 1/4 inch off corner of bag. Squeeze bag to drizzle frosting over cookies. Let stand until set, about ## minutes.

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 (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.

Steps:

• In a medium bowl, sift together flour, baking powder and salt.
• In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, spices and vanilla extract until well blended. With the mixer on low speed or by hand, gradually add in the flour mixture, mixing until no flour remains.
• Divide dough into two pieces. Wrap in plastic wrap and chill for at least 2 hours.
• Preheat oven to 375°F.
• Working with 1 piece of dough at a time, roll out to no more than 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll reaming dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough. Dough can be rolled out two to three times.
• Bake for 7-9 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown). If your cookies are exceptionally large or small, the baking time may need to be adjusted. Cool completely on a wire rack before icing.
• In a small bowl combine powdered sugar, milk and vanilla. Whisk until very smooth. Icing should be thick and pourable, but not runny (You can always add a bit of extra sugar to thicken it if you add too much). Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.

Steps:

• Preheat oven to 375°F. Remove 36 of the pecan halves; set aside. Finely chop remaining pecans; set aside. Mix cereal, molasses and egg until well blended; let stand 5 minutes. Mix flour, baking soda and spices in separate bowl; set aside.
• Beat margarine and 3/4 cup of the sugar in large bowl until light and fluffy. Add cereal mixture; mix well. Stir in flour mixture until well blended. Add chopped pecans; mix well. Shape into 36 balls, each about 1 inch in diameter; roll in remaining 1/4 cup sugar until evenly coated. Place, 2 inches apart, on lightly greased baking sheets. Flatten balls with bottom of glass. Insert 1 whole pecan into top edge of dough round for the "pumpkin's stem."
• Bake 7 to 9 minutes or until cookies feel set to the touch. Let stand 1 minute; remove to wire racks. Cool completely. Spread each cookie with 1 tsp. of the Powdered Sugar Icing. Decorate with candy corn, using about 3 pieces on each cookie. Let stand until icing is set.