I made these cookies last year for Christmas and they were extremely good! The Pumpkin Ginger Cookies are super soft and the butter frosting is just divine.
But you know those cookies that some people love while others don’t really like them? That’s these cookies. I think it has a lot to do with the ginger, so if you’re not a ginger fan or if you want to make sure the cookies will appeal to everyone, then just cut back on the ginger a bit.
Or.. you can be a rebel and omit it completely. I won’t mind.
- 1 c packed brown sugar
- 1/4 c chopped crystallized ginger
- 3/4 c butter, softened
- 1/2 c canned pumpkin (do not buy the pie mix!)
- 1 egg
- 2-1/2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/4 tsp salt
- 1/3 c butter
- 2 c powdered sugar
- 1 tsp vanilla
- 2 to 4 T milk
- Heat oven to 375 F. In a large bowl, beat the brown sugar, crystallized ginger, 3/4 cup butter, pumpkin, and egg on medium speed until well blended. Stir in the remaining cookie ingredients to form a soft dough. If dough is too soft, refrigerate for 15 minutes.
- Shape dough into 1-inch balls and place about 2 inches apart on ungreased cookie sheets. Slightly flatten each ball with the bottom of a glass.
- Bake cookies for 7 to 10 minutes or until light golden brown. Remove from cookie sheet immediately and place cookies on cooling racks. Cool completely, about 15 minutes.
- In a 2-quart saucepan, heat 1/3 cup butter over medium heat and stir constantly until light golden brown (don't let it burn). Remove from heat and stir in remaining frosting ingredients until smooth and creamy. Immediately spread frosting on cooled cookies.
If you’re omitting the ginger, I would recommend only omitting the crystallized ginger. Unless you really, really, really only want pumpkin cookies.
None. Do not substitute margarine for the butter; the cookies and frosting won’t set up right.
This recipe is adapted from one I found at Pillsbury.