I made these cookies last year for Christmas and they were extremely good! The Pumpkin Ginger Cookies are super soft and the butter frosting is just divine.
But you know those cookies that some people love while others don’t really like them? That’s these cookies. I think it has a lot to do with the ginger, so if you’re not a ginger fan or if you want to make sure the cookies will appeal to everyone, then just cut back on the ginger a bit.
Or.. you can be a rebel and omit it completely. I won’t mind.
If you’re omitting the ginger, I would recommend only omitting the crystallized ginger. Unless you really, really, really only want pumpkin cookies.
None. Do not substitute margarine for the butter; the cookies and frosting won’t set up right.
This recipe is adapted from one I found at Pillsbury.