These ginger-spiced pumpkin cookies are perfect for a fall party!
Ginger Pumpkin Cookies
- Prep Time 25 min
- Total 60 min
- Servings 32
- Ingredients 6
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Limited Edition 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 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
Instructions
-
Step1In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.
-
Step2Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.
-
Step3Bake 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.
-
Step4Spoon 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.
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
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