Pumpkin Ginger Cookies Recipes

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PUMPKIN GINGER DOG BISCUITS



Pumpkin Ginger Dog Biscuits image

Bake up a batch of these from-scratch treats to get your pumpkin-lovin' pooch's tail wagging. Made with wholesome ingredients you already have in your pantry, they're almost as easy as "sit." -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Time 2h50m

Yield 18 dog biscuits

Number Of Ingredients 6

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, beaten
1 tablespoon coconut oil, melted
1/4 to 1/2 cup water

Steps:

  • Preheat oven to 275°. Combine flour and ginger. In the bowl of a mixer, combine pumpkin, egg and coconut oil. Add the flour mixture and mix until crumbly. With the mixer on low, slowly add water 1 tablespoon at a time until dough comes together, but is not sticky. On a floured surface, roll dough to 1/4-in. thickness. Cut with a 3-in. cookie cutter. If using a bone shape, press holes in the center of the biscuit with a fork. If using a pumpkin shape, press lines into biscuit with the edge of a spoon. , Place 2 in. apart on ungreased baking sheets. Bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2-1/2 hours. Cool on a wire rack. Store in an airtight container.

Nutrition Facts :

PUMPKIN-GINGERBREAD THUMBPRINT COOKIES



Pumpkin-Gingerbread Thumbprint Cookies image

These cookies are the result of a recipe inspiration and an afternoon spent experimenting in the kitchen with my daughters. I took the cookies to a meeting and they were a hit. So yummy with a cup of coffee! -Jennifer Needham, Woodstock, Georgia

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 7

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1/4 cup hot water
2 tablespoons unsalted butter, melted
1 cup solid-pack pumpkin
1 cup all-purpose flour
2 to 3 teaspoons pumpkin pie spice
54 milk chocolate kisses

Steps:

  • Preheat oven to 375°. In a large bowl, combine cookie mix, hot water and butter. Stir in pumpkin. In a small bowl, whisk flour and pie spice; gradually stir into mixture. Shape dough into 1-in. balls., Place 2 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb. Bake until set, 6-8 minutes. Immediately press a chocolate kiss into center of each cookie. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 51mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN GINGER COOKIES



Pumpkin Ginger Cookies image

An unexpected downpour turned a play date into chaos. I scrounged the kitchen for ingredients to whip up some goodies and found a recipe on the box of Pumpkin Quick Bread. Of course, I was distracted, and didn't have all of the original ingredients, did it a little wrong, so I will include comments as to the original recipe, but we liked them this way so much I don't think I would bother trying them any other way!

Provided by PeggySuetheStew

Categories     Dessert

Time 22m

Yield 36 cookies

Number Of Ingredients 8

1 (14 ounce) box pumpkin quick bread mix
1/2 teaspoon ground ginger
1/2 cup margarine or 1/2 cup butter, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup sugar
1 teaspoon cinnamon

Steps:

  • Heat oven to 350.
  • In a large bowl assemble first 6 ingredients into a crumbly cookie dough and all dry particles are moistened.
  • In a separate, small bowl mix remaining sugar and cinnamon.
  • 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.
  • Bake at 350 for 12- 15 minutes until cookie tops begin to crack and are set.
  • Allow cookies to cool on baking sheet 1 minute and remove.
  • Stir in idea: 1/2 Cup raisins or cinnamon-covered raisins.
  • The original recipe did not call for the sugar and cinnamon in the dough, just to roll into before baking.
  • I think the extra sugar made them crispy on the outside but soft inside and so we loved it but you could reduce.
  • If you are not a huge spice fan like myself you could also omit the cinnamon in the dough.
  • 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.
  • My cookies also (probably with the extra sugar) cooked quickly, 11 minutes was fine for me, but will of course, vary by your oven.

Nutrition Facts : Calories 24.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 16.8, Carbohydrate 2.9, Fiber 0.1, Sugar 2.8, Protein 0.2

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

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