GINGER PUMPKIN COOKIES
These ginger-spiced pumpkin cookies are perfect for a fall party!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 0 g, TransFat 1 g
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!
Provided by PeggySuetheStew
Categories Dessert
Time 22m
Yield 36 cookies
Number Of Ingredients 8
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.
Nutrition Facts : Calories 24.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 16.8, Carbohydrate 2.9, Fiber 0.1, Sugar 2.8, Protein 0.2
GINGERSNAP PUMPKIN PIE
A spicy version of the all time favorite pumpkin pie.
Provided by Deanna
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
- Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
- Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g
PUMPKIN-GINGERBREAD THUMBPRINT COOKIES
These cookies are the result of a recipe inspiration and an afternoon spent experimenting in the kitchen with my daughters. I took the cookies to a meeting and they were a hit. So yummy with a cup of coffee! -Jennifer Needham, Woodstock, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 51mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN GINGERBREAD
Wonderfully flavorful and fragrant bread for the holidays.
Provided by frosty
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g
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