Pumpkin Ginger Cookies are a delightful homemade treat that is packed with delicious spices! These pumpkin cookies are soft and chewy with a sensational brown butter frosting on top.
The delectable combination of ginger and pumpkin in this classic pumpkin cookie recipe is simply divine. Each bite of this ginger cookie is loaded with your favorite holiday spices, these are perfect for gatherings with friends and family.
Pumpkin Ginger Cookie with Browned Butter Frosting
This amazing recipe came from a Pillsbury recipe booklet that I found years ago. I did make some changes to it because some of the ingredients were not very common and I like recipes to be simple and easy for my readers. With just a few modifications we created this light, fluffy and heavenly dessert that is simply amazing. The cookie base is an appetizing combination of two exquisite flavors, pumpkin and ginger are made for each other. Then the whipped brown butter frosting on top creates a sweet and savory treat that you can’t beat. Give these cookies a try and see just how wonderful they taste!
Why we think you will LOVE this cookie recipe!
If you were not already convinced to give this delightful recipe a try, here are a few more reasons why you should!
- Simple ingredients. What is great about this recipe is that most of the ingredients you will most likely find in your kitchen. You can whip up a batch without having to buy a bunch of extra ingredients, that is a win in my book!
- Best of two classics! If you are anything like me and love the classic fall flavors, you will love this cookie recipe. Pumpkin spice is a timeless and popular fall flavor favorite. Then you add in the amazing ginger spice and you have a winning combination. The two of these combined into one tasty treat is just perfect!
- Quick and easy. To make this amazing pumpkin and ginger cookie you need less than 1 hour from start to finish. We do ask for a short chilling period for the dough because these flavors deserve it, but it is worth the wait. You can still create an amazing dessert in a short amount of time that will impress anyone who tries it.
Pumpkin Ginger Cookies with Butter Frosting ingredients
Cookie Dough
Brown sugar: You will need 1 cup packed brown sugar to give this cookie a wonderful depth of flavor.
Butter: Using 3/4 cup butter will help create an amazing rich and soft cookie. You can also use butter flavored Crisco if you’d like.
Pumpkin puree: Adding in 3/4 cup pumpkin puree gives these cookies a moist and flavorful texture.
Egg: You only need 1 egg to give this cookie dough great taste and consistency.
Vanilla extract: Adding in 1/2 tsp vanilla extract helps to enhance all the amazing flavors in this cookie recipe.
Flour: Use 2 1/2 cups flour for the base of this cookie recipe.
Baking soda: Add 1 tsp baking soda to help the cookies rise during the baking process.
Ginger: You need 1 tsp ground ginger to give this dessert a wonderful spiced flavor. I actually used 1/2 tsp fresh grated ginger I had left over from another recipe and the other 1/2 ground ginger.
Cinnamon: Using 1 tsp cinnamon gives this cookie dough a lovely bit of warm spice and taste.
Optional: This ingredient was called for in the original recipe, I omitted it and the cookies had plenty of ginger flavor. But if you happen to have 1/4 cup chopped crystallized ginger and want some extra ginger spice, feel free to add it in.
Browned Butter Frosting
Butter: For a nice creamy texture, use 1/3 cup butter for this frosting recipe. I do not recommend using margarine for this frosting, it just doesn’t have the same flavor or texture.
Powder sugar: Using 2 cups powdered sugar gives this topping an amazing and sweet taste.
Vanilla extract: Adding in 1 tsp vanilla extract is a perfect addition to this frosting.
Milk: You will need 2-4 TBSP milk to create the right consistency for this cookie topping.
How to make Ginger Pumpkin Cookies with Butter Frosting
Cookie Dough
In a large bowl, combine the brown sugar, vanilla extract, butter, pumpkin puree and egg. Beat with a handheld electric mixer until well blended.
Next, add the dry ingredients, flour, baking soda, ginger and cinnamon, to form soft dough. Stir to combine until no white flour streaks are showing.
then, cover the bowl with plastic wrap and refrigerate for about 20 minutes so that your cookies will have a nice deep flavor.
Bake
Get your oven preheating to 375 degrees F.
Then, line a baking sheet with parchment paper or a silicon baking mat.
Remove the dough from the fridge and roll into 1-inch balls and put onto the prepare baking sheet. Slightly flatten each ball with the round side of a spoon.
Proceed to bake for 7-10 minutes or until lightly golden brown. These cookies do not spread much at all, so I ended up baking about 20 on a tray.
Once baking is done, remove from tray immediately and place on cooling rack.
Browned Butter Frosting
While the cookies are cooling, start making the frosting.
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. Once that happens, remove from the heat.
Next, add in the powder sugar, vanilla extract and milk. Stir well until frosting is smooth and spreadable.
Let cookies cool for about 20 minutes before frosting, you do not want the frosting to melt off the cookie.
Serve immediately and enjoy!
Soft Ginger-Pumpkin Cookies with Browned Butter Frosting
Ingredients
- 1 cup packed brown sugar
- ¾ cup butter or butter flavored shortening
- ¾ cup pumpkin puree
- 1 large egg
- ½ teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- ¼ cup chopped crystallized ginger (optional)
Frosting
- ⅓ cup butter (do not use margarine)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 Tablespoons milk
Instructions
- In a large bowl, combine the brown sugar, vanilla extract, butter, pumpkin puree and egg. Beat with an electric mixer until well blended.
- Next, add the dry ingredients, flour, baking soda, ginger and cinnamon, to form soft dough. Stir to combine until no white flour streaks are showing.
- Cover the bowl with plastic wrap and refrigerate for about 20 minutes so that your cookies will have a nice deep flavor.
- Preheat the oven to 375°F. Then, line a baking sheet with parchment paper or a silicon baking mat.
- Remove the dough from the fridge and roll into 1-inch balls and put onto the prepared baking sheet. Slightly flatten each ball with the round side of a spoon or the bottom of a glass.
- Bake for 7-10 minutes or until lightly golden brown. These cookies do not spread much at all, so I ended up baking about 20 on a tray. Once baking is done, remove from tray immediately and place on cooling rack.
- Browned Butter Frosting: 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. Once that happens, remove from the heat.
- Next, add in the powder sugar, vanilla extract and milk. Stir well until frosting is smooth and spreadable.
- Let cookies cool for about 20 minutes before frosting, you do not want the frosting to melt off the cookie. Serve immediately and enjoy!
Notes
Nutrition
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Can I freeze pumpkin ginger cookies?
Yes. After the cookies have cooled completely and the frosting has been set, you can flash freeze the cookies on a baking sheet in the freezer for about an hour before transferring to an airtight container and freezing for up to 3 months. You can also freeze the cookies without the frosting to make it easier. When you are ready to enjoy the cookies whip up the frosting fresh and enjoy!
How do I store frosted pumpkin cookies?
After the frosting has set, you can store your cookies in an airtight container for up to 1 week. If you want, you can layer them in a Tupperware style container and lay a piece of wax paper between the layers to avoid sticking.
Do I have to use the ginger spice in this cookie recipe?
No, you do not have to use this spice if you do not want to. If you want to create just a spiced pumpkin cookie you can omit the ginger and you will still have a wonderful and delicious cookie treat!
If you loved this pumpkin cookie, here are more pumpkin recipes!
- Pumpkin Breakfast Cake
- Pumpkin Pie Bars
- Skinny Pumpkin Cheesecake
- Easy Pumpkin Pretzels
- Double No Layer No Bake Pumpkin Pie
- Pumpkin Poke Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Snickerdoodle Cookies
- Pumpkin Pie Dip
- The Best Pumpkin Bread
- Apple Pumpkin Bread
- Pumpkin Scones
- Pumpkin Spice Cake Balls
- Pumpkin Apple Butter
Pumpkin Ginger Cookies are a lovely homemade dessert that is packed with amazing spices! These pumpkin cookies are fluffy and chewy with a creamy brown butter frosting on top that is simply sensational!
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