This recipe came from the newest Pillsbury recipe booklet from years ago. I made some changes to this one as well, just because it called for items I don't normally have on hand, like crystallized ginger. It still turned out incredible though, so be sure to try it!!
Soft Ginger-Pumpkin Cookies with Browned Butter Frosting
- 1 cup packed brown sugar
- 3/4 cup butter (I used butter flavored Crisco!}
- 3/4 cup pumpkin puree
- 1 egg
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground ginger {I used 1/2 tsp fresh grated ginger I had left over from another recipe and the other half ground ginger.}
- 1/4 cup chopped crystallized ginger {I omitted this and my cookies still had plenty of ginger flavor!}
- 1 tsp cinnamon {my addition}
- 1/2 tsp vanilla {my addition}
Frosting
- 1/3 cup butter {do not use margarine!}
- 2 cups powdered sugar
- 1 tsp vanilla
- 2-4 TBSP milk
Preheat oven to 375 degrees. In a large bowl combine brown sugar, ginger, the 3/4 cup butter, pumpkin and egg. Beat with a mixer until well blended. Add remaining ingredients to form soft dough. Refrigerate for about 20 minutes so that your cookies will have more shape. Roll into 1-inch balls and flatten slightly on tray. Bake 7-10 minutes or until lightly golden brown. {The cookies don't spread much at all, so I ended up baking about 20 on a tray!} Remove from tray immediately and place on cooling rack.
In a small saucepan, heat the 1/3 cup butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. Remove from heat. Add in remaining ingredients, stirring until frosting is smooth and spreadable. Let cookies cool for about 20 minutes before frosting. Enjoy!
