1 cup Ready Mix (pie ready) can pumpkin
(This can pumpkin contains some sugar)
3/4 cups white sugar
2 eggs
3.4 oz box instant vanilla pudding
3/4 cups canola oil
1 tsp fresh grated peeled ginger
Mix these ingredients in large bowl with electric mixer until fully blended.
Add lower ingredients and mix to combine:
1 tsp salt
1/2 tsp ground cinnamon
1 tsp baking soda
2 1/4 cups flour
Fold in approx. 1 cup oats (for cake like cookies) (For chewier cookies add additional oats)
Preheat oven to 350 degrees.
Cookie dough and be refrigerated for a few mins before baking. Drop by spoonfuls onto lined, greased cookies sheets. I use parchment paper greased with cooking spray. Bake for approx. 10-12 mins or until brown. Cooking time depends on size of cookies.
Fresh Ginger Icing:
1 cup powdered sugar
1 tsp fresh grated ginger
1/2 tsp vanilla
milk, added little at a time to right consistency. The glaze should be thin enough to run off fork. Drizzle over cooled cookies.
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