Recipe: Pumpkin Ginger Cookies with Butter Frosting

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.

Pumpkin Ginger Cookies with Butter Frosting

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 48

Calories per serving: 100

Fat per serving: 4.5

Pumpkin Ginger Cookies with Butter Frosting


  • 1 c packed brown sugar
  • 1/4 c chopped crystallized ginger
  • 3/4 c butter, softened
  • 1/2 c canned pumpkin (do not buy the pie mix!)
  • 1 egg
  • 2-1/2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1/4 tsp salt
  • Frosting:
  • 1/3 c butter
  • 2 c powdered sugar
  • 1 tsp vanilla
  • 2 to 4 T milk


  1. Heat oven to 375 F. In a large bowl, beat the brown sugar, crystallized ginger, 3/4 cup butter, pumpkin, and egg on medium speed until well blended. Stir in the remaining cookie ingredients to form a soft dough. If dough is too soft, refrigerate for 15 minutes.
  2. Shape dough into 1-inch balls and place about 2 inches apart on ungreased cookie sheets. Slightly flatten each ball with the bottom of a glass.
  3. Bake cookies for 7 to 10 minutes or until light golden brown. Remove from cookie sheet immediately and place cookies on cooling racks. Cool completely, about 15 minutes.
  4. In a 2-quart saucepan, heat 1/3 cup butter over medium heat and stir constantly until light golden brown (don't let it burn). Remove from heat and stir in remaining frosting ingredients until smooth and creamy. Immediately spread frosting on cooled cookies.

Quick Notes

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.

14 Responses to "Recipe: Pumpkin Ginger Cookies with Butter Frosting"
  1. BKWilliams says:

    These look really good. Thanks for sharing the recipe.

  2. I LOVE ginger. and pumpkin. ย I really need these cookies. ย Okay, I really DON’T need these cookies, but I want them. A lot ๐Ÿ™‚

  3. Judy says:

    Love ginger and pumpkin together, these sound great.

  4. Susan Johnson says:

    These sound delicious! I will have to go out and get some crystalized ginger… I had some before but threw it out after the date on it was 3 years old! I don’t know why I never thought to use it in cookies, because Trader Joe’s has these absolutely evil ginger snaps that have it in them, and I love it! Thanks for the recipe, I’m always looking for soft cookies ๐Ÿ™‚

  5. Carlos says:

    is the brown sugar pretty similar to the real brown sugar that bakers use? i just bought a case and its my last resort for an order of 10 dozen cookies. i am sooo worried the splend brown sugar worked but it wasnt sugar free after i read details=( i hope this makes my oatmeal walnut cookie taste good and have a cookie like texture on like my last batch.

    check us out if you want to see what i do and who i work with.

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