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Ginger Pumpkin Cookies

Ginger Pumpkin Cookies
  • Prep 25 min
  • Total 60 min
  • Servings 32
These ginger-spiced pumpkin cookies are perfect for a fall party!
Updated April 24, 2013

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

Steps

  • 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.

  • Stir 1 teaspoon pumpkin pie spice into the frosting for a fun and flavorful drizzle.
  • Love ginger? Stir 1 tablespoon finely chopped crystallized ginger into the cookies in addition to the ground ginger.

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
2 1/2g
11%
Trans Fat
1g
Cholesterol
15mg
4%
Sodium
125mg
5%
Potassium
35mg
1%
Total Carbohydrate
22g
7%
Dietary Fiber
0g
0%
Sugars
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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