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

4 Stars 18%

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Member Reviews ( 12 )

01820c57-588a-4ac6-834c-eed5ac2928b7

Bake-Off® Contest 39, 2000

Kathy Ault

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

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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 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.