Frosted Pumpkin Ginger Cookies are a delightfully spiced Fall treat! These pumpkin cookies are soft & chewy with a sensational brown butter frosting on top.

These easy pumpkin cookies are a delicious and festive treat that are perfect for the fall season. Iced pumpkin cookies are a delightful combination of warm spices, sweet pumpkin, and smooth, sweet frosting.

Brown Butter Frosted Pumpkin Ginger Cookies

Frosted Pumpkin Ginger Cookies are a type of cookie that combines the flavors of pumpkin, ginger, and cinnamon. These cookies are a popular fall treat that are often enjoyed during the Halloween and Thanksgiving seasons. The cookies themselves are soft and chewy, with a slightly crispy exterior. The addition of pumpkin puree gives them a moist texture and a subtle pumpkin flavor.

They are a great way to enjoy the flavors of the season and are sure to be a crowd-pleaser. Whether you are a seasoned baker or a novice, these cookies are easy to make and are sure to become a fall favorite. Overall, Frosted Pumpkin Ginger Cookies are a delicious and festive addition to any fall dessert spread.

Pairing Suggestions for Pumpkin Ginger Cookies

For those who love Frosty Pumpkin Ginger Cookies, there are many pairing options to choose from. Whether you want to enjoy them with a cup of coffee, tea, or a glass of milk, there are many flavors that pair well with these cookies.

• Coffee lovers can enjoy their cookies with a freshly brewed cup of coffee. The rich and bold flavors of coffee complement the spicy ginger and sweet pumpkin flavors of the cookies. For those who prefer tea, a warm cup of chai tea is an excellent pairing that enhances the flavors of the cookies.
• If you’re looking for a non-alcoholic beverage to pair with your cookies, try a glass of milk. The creamy texture of milk helps to balance the spiciness of the ginger and sweetness of the pumpkin in the cookies. For those who prefer a little kick, a glass of apple cider is a great option that pairs well with the warm and spicy flavors of the cookies.
• For those who enjoy a little indulgence, a glass of red wine is a perfect pairing option. The bold and fruity flavors of red wine complement the spicy ginger and sweet pumpkin flavors of the cookies. For a non-alcoholic option, a glass of sparkling grape juice is a great alternative that still provides the same balance of sweet and spicy flavors.

Soft Ginger-Pumpkin Cookie Ingredients

Brown sugar: You need 1 cup of brown sugar, packed, for an amazing depth of flavor.

Butter: Add ¾ cup of butter, or butter flavored shortening, to create nice rich cookies.

Pumpkin puree: Using ¾ cup of pumpkin puree will make these cookies taste great and have wonderful texture too.

Egg: Help bind the ingredients by adding in 1 large egg.

Vanilla extract: Enhance all the incredible flavors by using ½ tsp. of vanilla extract.

Flour: You will need 2 ½ cups of all-purpose flour for the structural base of these sweet treats.

Baking soda: Use 1 tsp. of baking soda for the cookies to puff up as they bake.

Ginger: For great cookie taste, add in 1 tsp. of ground ginger.

Cinnamon: Using 1 tsp. of cinnamon will give these cookies a lovely warm spiced flavor.

Crystallized ginger (optional): If desired, use ¼ cup of chopped crystallized ginger. 

Frosting

Butter: You will need ⅓ cup of butter (do not use margarine) to make the frosting rich and creamy.

Powder sugar: Use 2 cups of powdered sugar for a perfectly sweet cookie topping.

Vanilla extract: Add in 1 tsp. of vanilla extract to give the frosting a nice warm flavor.

Milk: Help thin out the frosting by adding in 2-4 TBSP of milk.

How to make Brown Butter Frosted Pumpkin Ginger Cookies

Cookie dough

In a large bowl, combine the brown sugar, vanilla extract, butter, pumpkin puree, and egg. Beat with an electric mixer until well blended.

Next, add in the dry ingredients, flour, baking soda, ginger, and cinnamon, to form a soft dough. Stir to combine until no white flour streaks are showing.

After that, cover the bowl with plastic wrap and refrigerate for about 20 minutes so that your cookies will have a nice deep flavor.

Bake

Get the oven preheating to 375°F. Then, line two baking sheets with parchment paper or silicon baking mats.

Then remove the dough from the fridge and roll it into 1-inch balls and put them onto the prepared baking sheet. Slightly flatten each ball with the round side of a spoon or the bottom of a glass.

Place in the preheated oven and bake for 7-10 minutes or until lightly golden brown. These cookies do not spread much at all, so I ended up baking about 20 on a tray. Once baking is done, remove the cookies from the baking tray immediately and place on cooling rack.

Browned Butter Frosting

In a small saucepan, heat the ⅓ cup butter over medium heat, stirring constantly. Cook until the butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. Once that happens, remove from the heat.

Next, add in the powder sugar, vanilla extract, and milk. Stir well until frosting is smooth and spreadable.

Let the cookies cool for about 20 minutes before frosting, you do not want the frosting to melt off the cookie. Spread the frosting over each cookie, let set for 10-20 minutes.

Serve immediately and enjoy!

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Frosted Pumpkin Ginger Cookies

Frosted Pumpkin Ginger Cookies are a delightful homemade treat that is loaded with delicious spices! These pumpkin cookies are soft and chewy with a sensational brown butter frosting on top.

Course Cookies, Dessert

Cuisine American

Keyword Frosted Pumpkin Ginger Cookies, Pumpkin Ginger cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 30 cookies

Calories 165kcal

Author Jessica & Nellie

Ingredients

• 1 cup brown sugar packed
• ¾ cup butter or butter flavored shortening
• ¾ cup pumpkin puree
• 1 large egg
• ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ cup chopped crystallized ginger optional

Brown Butter Frosting

• ⅓ cup butter do not use margarine
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 2-4 TBSP milk

Instructions

• Cookie dough: In a large bowl, combine the brown sugar, vanilla extract, butter, pumpkin puree and egg. Beat with an electric mixer until well blended.
• Next, add the dry ingredients, flour, baking soda, ginger and cinnamon, to form soft dough. Stir to combine until no white flour streaks are showing.
• Cover the bowl with plastic wrap and refrigerate for about 20 minutes so that your cookies will have a nice deep flavor.
• Bake: Preheat the oven to 375°F. Then, line a baking sheet with parchment paper or a silicon baking mat.
• Remove the dough from the fridge and roll into 1-inch balls and put onto the prepared baking sheet. Slightly flatten each ball with the round side of a spoon or the bottom of a glass.
• Bake for 7-10 minutes or until lightly golden brown. These cookies do not spread much at all, so I ended up baking about 20 on a tray. Once baking is done, remove from tray immediately and place on cooling rack.
• Browned Butter Frosting: In a small saucepan, heat the 1/3 cup butter over medium heat, stirring constantly. Cook until butter turns a nice golden brown. It took mine about 5 minutes and when it turned, it turned very suddenly. Once that happens, remove from the heat.
• Next, add in the powder sugar, vanilla extract and milk. Stir well until frosting is smooth and spreadable.
• Let cookies cool for about 20 minutes before frosting, you do not want the frosting to melt off the cookie. Serve immediately and enjoy!

Notes

Store cookies in an airtight container on the countertop.
Cookies can be frozen for up to 2 months. (Even frosted!)

Nutrition

Calories: 165kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 41mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1168IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 1mg

What are some tips for making soft ginger cookies?

To make soft ginger cookies, it is important to not overbake them. The cookies should be taken out of the oven when they are still slightly soft in the center. Adding a little bit of applesauce or molasses to the dough can also help keep the cookies soft. Additionally, refrigerating the dough for at least an hour before baking can help the cookies keep their shape and texture.

What spices go well with pumpkin in cookies?

Cinnamon, nutmeg, and ginger are classic spices that pair well with pumpkin in cookies. Other spices that can be used include allspice, cloves, and cardamom. It is important to use a light hand when adding spices, as too much can overpower the pumpkin flavor.

What is the best way to store ginger cookies?

Ginger cookies should be stored in an airtight container at room temperature. They can be stored with a slice of bread to help keep them soft. If the cookies become too soft, they can be crisped up by placing them in a 350°F oven for a few minutes.

How long do frosted cookies last?

Frosted cookies can last for up to a week when stored in an airtight container at room temperature. If the cookies contain cream cheese frosting or another perishable frosting, they should be stored in the refrigerator.

Can I freeze frosted pumpkin ginger cookies?

Yes, frosted pumpkin ginger cookies can be frozen. It is best to freeze the cookies before frosting them. Once the cookies have been baked and cooled, they can be stored in an airtight container in the freezer for up to three months. When ready to serve, thaw the cookies at room temperature and then frost them.

Dietary Considerations & Variations for Pumpkin Cookies

Vegan Alternatives: For those who follow a vegan diet, substituting the butter and eggs in the recipe is necessary. Coconut oil or vegan butter can replace the butter, while flax or chia seeds mixed with water can replace eggs. The table below shows the recommended substitutions:

Gluten-Free Options: Those who are sensitive or allergic to gluten can still enjoy these cookies by using gluten-free flour. Almond flour, oat flour, or a gluten-free all-purpose flour blend can be used as a substitute for wheat flour. The recommended gluten-free flour substitutions are listed in the table below:

It is important to note that while these substitutions will make the cookies suitable for a vegan or gluten-free diet, they may affect the texture and taste of the final product. It is recommended to experiment with different alternatives to find the best option for individual preferences.

Try more of our favorite Fall & Holiday recipes here:

• Microwave Pumpkin Spice Caramels
• Tiger Butter Candy
• Chocolate Peppermint Truffles
• Gooey Holiday Chex Mix
• Easy Cracker Toffee
• Easy Peanut Clusters
• Soft Jam Thumbprint Cookies
• Gingerbread Cookie Bites
• Tiger Butter Fudge
• Gingerbread Cookie Bites
• Raspberry Jam Thumbprint Cookies

Pumpkin Ginger Cookies are a fun treat to make with kids, as they can help with the frosting and decorating. The ginger and cinnamon add a warm spiciness that complements the sweetness of the pumpkin cookies.

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