GINGER-PUMPKIN SPICE COOKIE BALLS
Fall in love with these Pumpkin Spice-Ginger Cookie Balls that showcase the season's best flavors. Get your pumpkin spice fix and satisfy your sweet tooth with this simple ginger cookie ball recipe.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 4.4296 mg, Sodium 120 mg, Carbohydrate 19 g, Fiber 0.6747 g, Sugar 12 g, Protein 1 g
PUMPKIN SPICE CAKE BALLS
These yummy little cake balls are a great fall treat! Extremely moist, they remind us of a pumpkin pie. With the candy coating, you're going to find yourself saying "I'll just have one more" a lot. They'll be great for a party, tailgate, or wherever you need to bring a little dessert.
Provided by Leah Robertson
Categories Other Desserts
Time 45m
Number Of Ingredients 6
Steps:
- 1. Mix together the first 4 ingredients.
- 2. Pour into 9x13 cake pan and bake as directed on the cake mix box.
- 3. Let cake cool.
- 4. Then crumble the cake and place into a large bowl.
- 5. Add cream cheese frosting and combine. Place cake mixture into the refrigerator for at least an hour.
- 6. Scoop out cake "dough" with a small cookie scoop or melon ball scoop.
- 7. Roll into balls. Put them back into the fridge to keep cold.
- 8. Melt almond bark as directed on package. Taking a few cake balls out the fridge at a time, coat cake balls with bark.
- 9. Place on wax paper to cool and decorate as desired.
PUMPKIN SPICE COOKIES
Yummy pumpkin spice cookies (similar to peanut butter cookies, but with pumpkin!) Great for Thanksgiving dessert or gift baskets!
Provided by Anna Monteil
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 24
Number Of Ingredients 13
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.
Nutrition Facts : Calories 197.7 calories, Carbohydrate 29.5 g, Cholesterol 35.8 mg, Fat 8.4 g, Fiber 1.3 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 200.2 mg, Sugar 18 g
PUMPKIN SPICE COOKIE BALLS
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings, 1 cookie ball each
Number Of Ingredients 4
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.
Nutrition Facts : Calories 130, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 100 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 9 g, Protein 0.6771 g
PUMPKIN SNICKERDOODLE COOKIES
We are convinced pumpkin is one of the best flavors to enjoy in the fall, so we couldn't resist adding it to our favorite cinnamon-sugar cookie, snickerdoodles! This recipe for easy pumpkin snickerdoodles just couldn't be simpler. Start with a package of Betty Crocker™ snickerdoodle cookie mix and prepare it like you normally would except add in extra flour and then pumpkin puree and pumpkin spices. Add in white vanilla baking chips for a little extra flair and you have the recipe for an amazing batch of cookies the whole family will enjoy. Welcome the autumn months with these delicious and soft pumpkin snickerdoodle cookies or just enjoy them anytime you need a cozy pumpkin-cinnamon treat, regardless of the season.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Open cookie mix; remove and set aside cinnamon-sugar packet. In large bowl, stir together cookie mix and remaining ingredients until soft dough forms. Cover and refrigerate dough 15 minutes.
- In small bowl, pour contents of cinnamon-sugar packet. Drop dough by rounded teaspoonfuls into cinnamon-sugar mixture, rolling until coated. Place 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are just set. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 10 g, TransFat 0 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love