These deliciously soft and chewy pumpkin cookies have a hint of ginger and are topped with sweet and slightly nutty homemade butter frosting. Each bite of these light and fluffy pumpkin cookies is packed with holiday spices, similar to the flavors in gingerbread cookies, another classic holiday cookie. Homemade, but still simple to make, these are perfect cookies to bake over the holidays for gatherings with friends and family. And because this recipe makes 48 cookies, there will be plenty to share or plenty to keep and save to enjoy later.
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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.)
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Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Slightly flatten balls.
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Bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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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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