Pumpkin Ginger Cookies - cooking recipe

Ingredients

1 (14 ounce) box pumpkin quick bread mix
1/2 teaspoon ground ginger
1/2 cup margarine or 1/2 cup butter, melted
1 egg
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup sugar
1 teaspoon cinnamon

Preparation

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.