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!
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 82 (41%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 10.4mg||3 %|
|Sodium 2628.8mg||91 %|
|Potassium 44.2mg||1 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 26.7g|
|Protein 1.8g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 200
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