2 1/4 cups unbleached all purpose flour (or white whole wheat flour)
1 tsp baking soda
1 Tbsp ground ginger
1 1/2 tsp ground cinnamon or pumpkin pie spice
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Let's Make It
In a mixing bowl, cream sugar and butter until light and fluffy. Add pumpkin, pudding mix and egg and continue mixing until light. Add flour, baking soda and spices–mixing until incorporated and soft ball forms. Place dough in refrigerator for two hours.
Preheat the oven to 350 degrees F. Place the dough ball between two sheets of waxed paper and use a rolling pin to flatten to 1/4 inch thickness. Use cookie cutters to cut out shapes and place on lightly greased cookie sheet. Continue rolling the scraps of dough back into a ball, rolling the dough, and using cookie cutters to cut shapes until there is no more dough to roll and cut out.
Bake for 7-9 minutes, or until edges are lightly browned. Remove from oven and place on cooling racks to cool. Frost once cookies are cooled completely.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.