Thursday, February 11, 2010

Pumpkin Cookies

Yesterday we had a blizzard warning type snow storm. So I decided to make sure I had supplies in the house to be able to bake something...that is of course after I made sure I had the regular supplies in the house.

A friend of mine gave me this recipe last week and I thought it was the perfect one to make. One it only has 6 ingredients and two it seemed to be a non time consuming one as well.

Pumpkin Cranberry Cookies

1 (14-oz.) pkg. Pillsbury® Pumpkin Quick Bread Muffin Mix
1/2 cup dried Cranberries or cinnamon covered raisins
1/2 cup butter or margarine, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon


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.

Review: I can't stop eating these cookies...they are so addicting. Super easy to make since most of the work is just opening a package and adding the rest of the ingredients. A perfect fall flavor cookie and something I would make for Thanksgiving in a heart beat. I wonder if you could make other cookies like this one with a different mix. Definitely a keeper!

1 comment:

Carrie said...

These sound good, a different spin on pumpkin cookies.


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