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Soft Ginger Pumpkin Cookies with Browned Frosting Recipe

   
 

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     Soft Ginger Pumpkin Cookies with Browned Frosting

Category   Desserts - Breads
Sub Category   None
Servings   48
Preptime   90 min

Ingredients
1 cup brown sugar
1/4 cup chopped crystallized ginger
3/4 cup butter, soft
1/2 cup canned pumpkin
1 egg
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon ginger
1/4 teaspoon salt
 
1/3 cup butter (frosting)
2 cups confectioners
1 teaspoon vanilla
2-4 tablespoon milk

Instructions
Heat oven to 375F. 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.) Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Slightly flatten balls. Bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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.


Originally Submitted
3/17/2015





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