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Prep 1hr15min
Total1hr15min
Ingredients13
Servings48
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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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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.
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Crystallized ginger, also known as candied ginger, is fresh gingerroot that has been cooked in sugar syrup and coated with coarse sugar. If you are looking for it in the grocery store, you might find it in glass jars in the spice aisle, in the aisle with packaged dried fruits and nuts, or in the bulk-food bins.
Use a cookie scoop to keep your cookies the same size when baking. If you don’t have a cookie scoop available grab an ice cream scoop instead.
To keep cookies soft and chewy, bake cookies one sheet at a time on the middle oven rack. This allows for an even distribution of heat to your cookies.
Keep your cookies fresh. To keep at room temperature for about a week, store frosted cookies in a single layer in a cookie tin or airtight plastic container.
Keep these cookies fresh even longer by freezing these pumpkin cookies. If you have already frosted them, first freeze them on the baking sheet for a few hours and then package the frosted cookies between layers of wax paper for up to two months. If you haven’t frosted, you could also freeze the cookies and make the brown butter frosting on the day you serve them. To thaw soft cookies, keep them in the container while you allow them to sit at room temperature.
