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. ...MORE+ LESS-

Cookies

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)

egg

2 1/2

cups all-purpose flour

teaspoon baking soda

teaspoon ground ginger

1/4

teaspoon salt

1/3

cup butter (do not use margarine)

cups powdered sugar

teaspoon vanilla

to 4 tablespoons milk

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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.

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.

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;

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

More About This Recipe

Pumpkin cookies are good. Pumpkin ginger cookies are better. These two flavors are among our favorites for the holiday season, but pair them together and you’ve got a real holiday hit on your hands. These cookies are soft baked and topped with frosting which can make them a bit trickier to store and keep fresh. But no worries, it’s still simple! To keep at room temperature for about a week, store frosted cookies in a single layer in a cookie tin or airtight plastic container. To freeze frosted cookies, 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. 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. Easy enough, right? Let’s make things easier with this handy tutorial on everything you’ve ever needed to know about making the perfect cookie. And once you’ve got that done, let’s continue the baking with more gingerbread-inspired cookies!