I have been making these cookies for the last several years, and they are a big hit in our family. I’ve made note of my personal variations, but you can make them according to the original recipe, if you like. I make half of the recipe with raisins, and half with chocolate morsels, for those like my daughter-in-law, Amy, who aren’t raisin fans. The cinnamon-sugar coating is awesome!
Pumpkin Raisin & Ginger Cookies
1 14-oz. pkg. Pillsbury Pumpkin Quick Bread & Muffin Mix
½ cup cinnamon-covered raisins or plain raisins (I use plain)
¼ cup chopped crystallized ginger (I use ¼ teaspoon ground ginger)
½ cup margarine or butter, melted
¼ cup sugar
1 teaspoon cinnamon
Heat oven to 350 degrees.
In large bowl, combine quick bread mix, raisins, and ginger; mix well.
Add margarine and egg; stir until dry particles are moistened.
(Mixture may be crumbly.)
In small bowl, combine sugar and cinnamon; mix well.
Shape dough into 1½ inch balls; roll in cinnamon-sugar mixture.
Place 2 inches apart on ungreased cookie sheets.
Bake at 350 degrees for 12 to 15 minutes, or until cookies are set.
Remove from cookie sheets.
Makes 20-25 cookies.