These Ginger-Pumpkin Cookies Have Sugar, Spice, and Everything Nice
Pumpkin puree gives these sweet, holiday spiced cookies a light, airy quality that makes them hard to stop munching on. But it's the ginger glaze—topped with a touch of candied ginger—that makes them truly irresistible.
The no-cutter-needed drop cookie technique ensures that they're easy enough to whip out, so you can make them up quick on a Saturday or Sunday and have snackable treats to put out for after school or surprise guests, all week long!
Yields: 30 servings
Prep Time: 30 mins
Total Time: 1 hour
Ingredients
3 c.
all-purpose flour, spooned and leveled
2 tsp.
baking soda
1 1/2 tsp.
ground ginger
1 tsp.
ground cinnamon
1/4 tsp.
freshly grated nutmeg
1/2 tsp.
kosher salt
1 c.
(2 sticks) unsalted butter, at room temperature
1 c.
packed light brown sugar
1/2 c.
Fresh Roasted Pumpkin Puree (recipe here) or canned pumpkin puree
1
large egg
1 tsp.
pure vanilla extract
1/2 c.
chopped crystallized ginger, divided
Ginger Glaze, recipe following
Directions
Preheat oven to 350°F. Line two baking sheets with parchment paper. Whisk together flour, baking soda, ginger, cinnamon, nutmeg, and salt in a bowl. Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree, egg, vanilla, and 1/4 cup crystallized ginger. Beat in flour mixture just until incorporated.
Drop batter by tablespoons onto prepared baking sheets. Bake, in batches, until golden brown, 10 to 12 minutes. Cool on the pan 5 minutes, then transfer to wire racks to cool completely.
Spoon glaze over cookies and sprinkle with remaining 1/4 cup crystallized ginger.
Ginger Glaze:
Whisk together 2 cups confectioners’ sugar, 1 Tbsp. melted unsalted butter, 1/2 tsp. pure vanilla extract, and pinch kosher salt in a bowl. Whisk in 3 Tbsp. half-and-half. Makes 3/4 cup.
You Might Also Like
