Ginger Pumpkin Spice Cookie Balls Food

GINGER-PUMPKIN SPICE COOKIE BALLS

Steps:

• Mix cream cheese spread and gingersnap crumbs until blended; roll into 12 balls. Place on parchment-covered rimmed baking sheet.
• Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.
• Use 2 forks to dip cookie balls, 1 at a time, into chocolate, letting any excess chocolate drip back into bowl before returning cookie ball to prepared baking sheet. Top with sprinkles.
• Refrigerate 1 hour or until chocolate is firm.

PUMPKIN GINGER COOKIES

Steps:

• Preheat oven to 375 degrees
• Combine all the dry ingredients and set aside.
• Cream sugar and shortening together using an electric mixer. Slowly add in the molasses, pumpkin, and eggs one at a time.
• Add dry ingredients 1/2 cup at a time until well incorporated.
• In a separate bowl add 1/2 cup of sugar and mix in the 1/2 teaspoon of pumpkin spice.
• Using a cookie dough scooper, make 12 balls of cookie dough at a time and roll them in the sugar.
• Place on cookie sheet and bake 10-12 minutes. Remove from oven, let the cookies cool on the cookie sheet for 1-2 minutes then remove. Repeat with remaining dough, making a dozen at a time. Enjoy!

PUMPKIN SPICE COOKIE BALLS

Steps:

• Mix cream cheese, Cookie Crumbs and pumpkin pie spice until blended; shape into 12 balls, using about 1 Tbsp. cream cheese mixture for each ball. Place in single layer on waxed paper-covered baking sheet. Freeze 15 min.
• Microwave Chocolate in microwaveable bowl on HIGH 30 sec.; stir. Microwave additional 30 sec.; stir. Continue microwaving and stirring in 10-sec. increments until chocolate is completely melted.
• Use fork to dip cookie balls, 1 at a time, into chocolate, letting any excess chocolate drip back into bowl before returning cookie ball to prepared baking sheet. Sprinkle with combined sprinkles.
• Refrigerate 15 min. or until chocolate is firm.

PUMPKIN SPICE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Beat pumpkin, butter, white sugar, and brown sugar together using an electric mixer in a mixing bowl until creamy. Beat in eggs.
• Sift flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and cloves together in a separate bowl. Stir into pumpkin batter. Refrigerate dough for 1 hour.
• Roll dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball using a fork, making a crisscross pattern.
• Bake in the preheated oven until cookies are golden and edges are set, about 10 minutes, making sure not to overbake.

PUMPKIN GINGER COOKIES

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.

GINGER SPICE COOKIES

Steps:

• Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
• Preheat oven to 350°F Lightly butter 2 baking sheets, or line with parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
• Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
• Makes about 30.
• * The original recipe called for light molasses and dark brown sugar. I found that regular molasses and light brown sugar worked great. The original recipe also called for 1/4 cup shortening and 1/4 cup butter. I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.