Pumpkin Ginger Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 1 (14 ounce) box pumpkin quick bread mix
• 1/2 teaspoon ground ginger
• 1/2 cup margarine or 1/2 cup butter, melted
• 1 egg
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/4 cup sugar
• 1 teaspoon cinnamon

Recipe

• 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.