Soft Ginger-Pumpkin Cookies with Browned Butter Frosting

Add a gingery twist to these homemade pumpkin cookies that are topped with butter frosting - perfect for dessert.

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Servings 48

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( 12 ) Ratings

12 Ratings

5 Stars 40%

4 Stars

3 Stars

2 Stars 20%

1 Stars

Member Reviews ( 4 )

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ingredients 13
Prep Time 1 hr 15 min
Total Time 1 hr 15 min

Ingredients

Cookies

1: cup packed brown sugar

1/4: cup chopped crystallized ginger

3/4: cup butter or margarine, softened

1/2: cup canned pumpkin (not pumpkin pie mix)

1: egg

2 1/2: cups all-purpose flour

1: teaspoon baking soda

1: teaspoon ground ginger

1/4: teaspoon salt

Frosting

1/3: cup butter (do not use margarine)

2: cups powdered sugar

1: teaspoon vanilla

2: to 4 tablespoons milk

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Directions

1 Heat oven to 375°F. In large bowl, beat brown sugar, crystallized ginger, 3/4 cup softened butter, the pumpkin and egg with electric mixer on medium speed until well blended. Stir in remaining cookie ingredients to form soft dough. (If dough is too soft, refrigerate about 15 minutes.)
2 Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Slightly flatten balls.
3 Bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4 In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining frosting ingredients until smooth and spreadable. Immediately spread frosting on cooled cookies.

EXPERT TIPS

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Expert Tips

Crystallized ginger, also called candied ginger, is fresh gingerroot that has been cooked in sugar syrup and coated with sugar.

Browned butter frosting has a sweet, nutty flavor that pairs well with ginger or pumpkin-flavored cookies.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 100
Calories from Fat: 40),

% Daily Value

Total Fat: 4 1/2g; 4 1/2%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 70mg; 70%;
Total Carbohydrate: 15g; 15%
(Dietary Fiber 0g 0% Sugars 9g 9% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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femftal

report Posted Nov. 15, 2011 2:08 PM

Amazing cookies that get rave reviews each time I make them. They are always made for an event because if I made them to keep at home we'd eat them all in one day. So yummy, highly recommended! FYI: if you have a hard time locating candied ginger, find an Asian market. Only place I've ever been able to find it, and it's sometimes labeled as caramelized ginger.

femftal

report Posted Nov. 15, 2011 2:08 PM

Pebbles12477

report Posted Feb. 8, 2011 1:28 PM

ABSOLUTELY DELICIOUS!!!! Luv, luv, luv the crystallized ginger in them. Watched each persons' face register surprise as they took their first bite. Then say "OMG these are delicious". Didn't change a thing and don't know that I would (except doubling the batch). They have a nice soft texture. Cakey-like not crunchy. Even my Mother-in-law, who is an awesome cook/baker, asked for the recipe.

PB_Editor

report Posted Oct. 12, 2010 9:14 AM

These are amazing -- and easy -- cookies. The frosting is to die for! I made a few changes to the cookies: Omitted the crystalized ginger (sounds good but I didn't have any on hand). Increased ground ginger to 1 1/2 teaspoons. Added 1/2 teaspoon cinnamon, and 1/4 teaspoon of each of nutmeg, allspice and ground cloves. I also added 1/4 teaspoon ground ginger to the frosting.