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Soft Ginger-Pumpkin Cookies with Browned Butter Frosting

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By Pillsbury Kitchens
Updated Sep 14, 2020
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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.

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!

Soft Ginger-Pumpkin Cookies with Browned Butter Frosting

  • Prep Time 1 hr 15 min
  • Total 1 hr 15 min
  • Ingredients 13
  • Servings 48
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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

Instructions

  • Step 
    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.)
  • Step 
    2
    Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Slightly flatten balls.
  • Step 
    3
    Bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • Step 
    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.

Nutrition

100 Calories
4 1/2g Total Fat
1g Protein
15g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
70mg
3%
Potassium
25mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
9g
Protein
1g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
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;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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