Candied Ginger Pumpkin Cookies
Recipe information
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Cooking:
-
Recipe Icon - Master recipes
Servings per container:
1
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Source:

Ingredients for - Candied Ginger Pumpkin Cookies

1. 2 c. all-purpose flour -
2. 1 tsp. baking powder -
3. 1 tsp. baking soda -
4. 1 1/2 tbsp. pumpkin pie spice -
5. 1/2 tsp. salt -
6. 1 stick unsalted butter -
7. 1 1/4 c. sugar -
8. 1 large egg -
9. 1 tsp. pure vanilla extract -
10. 1 c. canned pumpkin puree -
11. 2 tbsp. minced candied ginger -
12. 1 c. confectioners' sugar -
13. 2 tbsp. unsalted butter -
14. 1 tbsp. milk -

How to cook deliciously - Candied Ginger Pumpkin Cookies

1. Stage

Preheat the oven to 350 degrees F and line 3 baking sheets with parchment paper. In a small bowl, whisk the flour with the baking powder, baking soda, pumpkin pie spice, and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla followed by the pumpkin puree and candied ginger. At low speed, beat in the dry ingredients until evenly incorporated.

2. Stage

Using a small ice cream scoop, scoop level tablespoons of the batter onto the prepared baking sheets, 1 inch apart. Using a lightly moistened finger, smooth the tops. Bake the cookies, 1 sheet at a time in the center of the oven, until risen and firm, about 15 minutes.

3. Stage

In a small bowl, combine the confectioners' sugar with the butter and milk and stir until smooth and spreadable. While the cookies are still slightly warm, spoon a teaspoon of the glaze onto each one and spread slightly. Let cool completely, then transfer to a platter. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.