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Soft Ginger-Pumpkin Cookies with Browned Butter Frosting Recipe

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This recipe for Soft Ginger-Pumpkin Cookies with Browned Butter Frosting is from The Best Ones, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
1cup packed brown sugar
1/4cup chopped crystallized ginger
3/4cup butter or margarine, softened
1/2cup canned pumpkin (not pumpkin pie mix)
1egg
2 1/2cups all-purpose flour
1teaspoon baking soda
1teaspoon ground ginger
1/4teaspoon salt
Frosting:
1/3cup butter (do not use margarine)
2cups powdered sugar
1teaspoon vanilla
2to 4 tablespoons milk
Directions:
Directions:
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.

 

 

 

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