Ginger-Pumpkin Cookies

Name: Ginger-Pumpkin Cookies
Prep time: 30 min
Total time: 1 h
Yield: 30 serving(s)
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; Glaze, recipe following

These pack a lot of fall flavor into a sweet, snackable treat!

By Lyda Jones BurnettePublished: Sep 15, 2024

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ginger pumpkin cookies with ginger glaze

Becky Luigart-Stayner

Yields:

30 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

Pumpkin puree gives these sweet, holiday spiced cookies a light, airy quality that makes them hard to stop munching on. But it's the 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!

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Ingredients

3 cups 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 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup Fresh Roasted Pumpkin Puree (recipe here) or canned pumpkin puree
1 large egg
1 tsp. pure vanilla extract
1/2 cup chopped crystallized ginger, divided
Glaze, recipe following

Directions

1. Step 1Preheat 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.
2. Step 2Drop 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.
3. Step 3Spoon glaze over cookies and sprinkle with remaining 1/4 cup crystallized 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.