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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  • prep time 1 hr 15 min
  • total time 1 hr 15 min
  • ingredients 13
  • servings 48
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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