Ginger Pumpkin Cookies Recipe

Ingredients

1

                        pouch Betty Crocker™ pumpkin spice cookie mix

1/2

cup butter or margarine, softened

1

teaspoon ground ginger

1

tablespoon pumpkin pie spice

1

egg, slightly beaten

1

                        container Betty Crocker™ Rich & Creamy cream cheese frosting

Preparation

In large bowl, mix all ingredients except frosting until soft dough forms. Refrigerate 30 minutes.

Heat oven to 350°F. Drop dough by heaping tablespoonfuls 2 inches apart on ungreased cookie sheets.

Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes.

Spoon frosting into resealable food-storage plastic bag. Cut about 1/4 inch off corner of bag. Squeeze bag to drizzle frosting over cookies. Let stand until set, about ## minutes.

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