Ready in 45 minutes
Original recipe from Pillsbury: http://www.pillsbury.com/recipes/soft-ginger-pumpkin-cookies-with-browned-butter-frosting/d249eadd-d534-4d5e-b40b-e2efd03097fe
Preheat oven to 375 degrees.
In a large bowl combine brown sugar, ginger, shortening, pumpkin and egg. Beat with a mixer until well combined. Sift in and mix remaining ingredients to form a soft dough. Refrigerate dough for about 20 minutes until slightly firm. Roll into 1 inch balls, flatten slightly and place about 1 1/2 inches apart on a prepared cookie sheet. Bake for 8 to 12 minutes until lightly browned. Remove from oven and place on cooling rack.
To make the frosting - In a small saucepan heat the butter over medium heat stirring constantly. Cook until butter turns a nice golden brown. (watch carefully! mine took about 5 minutes) Remove from heat and mix in the powdered sugar and vanilla whisking to incorporate thoroughly adding the milk as needed to reach desired consistency. Once cookies are completely cooled spread with frosting.
I used pumpkin spiced soy milk instead of regular milk to thin and add more depth of flavor to the frosting!
lrhl 2m agoThese cookies are awesome my 6 year old grandson loves them
amyzorio 2y agoThese cookies are amazing , and a huge crowd pleaser. My family begs me to make them for every holiday !
dallynmiller 2y agoThese are easy and my family lovea them. Will be making again for sure
Georgia5 4y agoMade these for thanksgiving . Amazing! Huge hit
Myargonauts 4y agoGood with or with out the frosting.