Menu

Ginger Pumpkin Cookies

  • Save Recipe
Ginger Pumpkin Cookies
  • Prep 25 min
  • Total 60 min
  • Servings 32
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
These ginger-spiced pumpkin cookies are perfect for a fall party!
Updated Apr 24, 2013

Ingredients

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Stir 1 teaspoon pumpkin pie spice into the frosting for a fun and flavorful drizzle.
  • tip 2
    Love ginger? Stir 1 tablespoon finely chopped crystallized ginger into the cookies in addition to the ground ginger.

Nutrition

140 Calories, 6g Total Fat, 0g Protein, 22g Total Carbohydrate, 0g Sugars

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.
© 2022 ®/TM General Mills All Rights Reserved