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Ginger Pumpkin Cookies

These ginger-spiced pumpkin cookies are perfect for a fall party!

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 (1) 1 Reviews
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  • Prep Time 25 min
  • Total Time 60 min
  • Servings 32

Ingredients

1
pouch Betty Crocker™ pumpkin spice cookie mix
1/2
cup butter or margarine, softened
1
teaspoon ground ginger
1
tablespoon pumpkin pie spice
1
egg, slightly beaten
1
container Betty Crocker™ Rich & Creamy cream cheese frosting

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LOCATION

Directions

  • 1 In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
  • 2 Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
  • 3 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.
  • 4 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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
125mg
125%;
Total Carbohydrate
22g
22%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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