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Nutrition Facts
Serving Size 35 g
(Approx. 24 Servings)
Amount Per Serving
Calories 130 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 230 mg 10%
Total Carbohydrate 23 g 8%
Dietary Fiber 1 g 4%
Sugars 15 g
Protein 1 g
Vitamin A 2% Iron 20%
Vitamin C 6% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Gingerbread Men
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 h 15 m
24  People


Recipe makes 24 Servings

3 cup(s) H-E-B Select Ingreidents Pumpkin Spice Baking Mix
1 Tsp baking powder
1 Tsp baking soda
1/2 Tsp kosher salt
1 Tbsp ground ginger
4 Oz unsalted butter, set at room temperature
1 cup(s) dark brown sugar
1 large egg
1/3 cup(s) molasses
2 Tsp vanilla extract
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In a bowl combine baking mix, baking powder, baking soda, salt and ginger together. Mix well to incorporate.
In a stand mixer cream together butter and sugar until smooth and creamy. Add in egg and beat to incorporate.
Add in molasses and vanilla and beat everything until smooth.
Add dry mix a 1/2 cup at a time, allowing each addition to fully incorporate into wet mixture. Repeat until all dry ingredients are incorporated.
Mixture will be dough-like, much denser than regular cookie dough. Remove dough from mixer and wrap in plastic wrap and refrigerate at least 2 hours.
Preheat oven to 375ºF.
Dust a work surface with a little bit of flour and roll out dough to about 1/4 inch to 1/2 inch depending on desired cookie thickness. If dough gets sticky, use more flour as needed.
Using a gingerbread man mold, cut out cookies. Place on a sheet pan lined with parchment paper. Reform leftover dough to cut out additional cookies.
Bake 8 to 10 minutes or until cookies are slightly puffed and cooked. Allow to cool before eating.


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