Pumpkin, Raisin and Ginger Cookies

Enjoy these flavorful pumpkin cookies that are made with raisins and ginger - perfect for dessert.

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  • Servings 20
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( 51 ) Ratings

51 Ratings

5 Stars 1%

4 Stars 18%

3 Stars 1%

2 Stars 0%

1 Stars 3%

Member Reviews ( 12 )
01820c57-588a-4ac6-834c-eed5ac2928b7
Bake-Off® Contest 39, 2000
Edmond, Oklahoma
  • ingredients 7
  • Prep Time 15 min
  • Total Time 45 min

Ingredients

1
(14-oz.) pkg. Pillsbury® Pumpkin Quick Bread & Muffin Mix*
1/2
cup cinnamon-covered raisins or plain raisins
1/4
cup chopped crystallized ginger
1/2
cup butter or margarine, melted
1
egg
1/4
cup sugar
1
teaspoon cinnamon

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 350°F. In large bowl, combine quick bread mix, raisins and ginger; mix well. Add butter and egg; stir until dry particles are moistened. (Mixture may be crumbly.)
  • 2 In small bowl, combine sugar and cinnamon; mix well. Shape dough into 1 1/2-inch balls; roll in sugar-cinnamon mixture. Place 2 inches apart on ungreased cookie sheets.
  • 3 Bake at 350°F. for 12 to 15 minutes or until cookies are set. Remove from cookie sheets.

EXPERT TIPS

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Expert Tips

*For Banana, Raisin and Ginger Cookies, substitute one 14-oz. pkg. Pillsbury® Banana Quick Bread & Muffin Mix.

Nutrition Information 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3g,
3%
),
Cholesterol
25mg
25%;
Sodium
120mg
120%;
Total Carbohydrate
23g
23%
(Dietary Fiber
1g
1%
  Sugars
15g
15%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1 Fruit; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review
Scungenator report Posted Oct. 3, 2011 6:04 AM
Very good! When I first tried this cookie, I had asked my friend for the recipe. I couldn't believe it came from a bread mix! I make them every year as they are one of our favorites.
man3388 report Posted Feb. 6, 2010 3:54 PM
very good!
swhite001 report Posted Dec. 4, 2009 7:46 PM
Just wanted to say that I made these cookies for people at work, they loved them!! They are always asking me to make them again, they are easy to make and just delicious. I use regular ginger and a little extra sugar instead of the crystalized ginger, this helps keep the cost down, and they still taste as good.
cslibby report Posted Mar. 7, 2009 9:38 AM
Surprisingly moist, warm gingery flavor without being over powering, wonderful blend of flavors, a big hit at my Sunday afternoon church fellowship coffee. I have also placed baked cookies in mini cupcake papers, placing a dozen in small decorative boxes for bake sales. Aways requested, always first to go!
NoMartha report Posted Nov. 27, 2008 9:00 AM
These are great...however, I did play with the recipe. Instead of raisins, I added dried cranberries and used candied ginger (not crystallized). I refrigerated the dough then rolled in sugar with cinnamon, clove and dried ginger. They are truly a great "feels like Fall" cookie.

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