Pumpkin Ginger Cookies

  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.

bread mix, ground ginger, margarine, egg, sugar, cinnamon, sugar, cinnamon

Taken from www.food.com/recipe/pumpkin-ginger-cookies-115288 (may not work)

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