Ingredients
1-1/2 cups butter, softened2 cups packed brown sugar1 cup canned pumpkin2 large eggs, room temperature1/2 cup crystallized ginger, finely chopped5 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon2 teaspoons ground ginger1/2 teaspoon saltFROSTING:2/3 cup butter, cubed4 cups confectioners’ sugar1 teaspoon vanilla extract4 to 5 tablespoons 2% milk
Preparation
Preheat oven to 375°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in pumpkin, eggs and crystallized ginger. In another bowl, whisk flour, baking soda, cinnamon, ginger and salt; gradually beat into creamed mixture.
Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6-8 minutes or until golden brown. Remove to wire racks to cool completely.
For frosting, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Transfer to a large bowl. Gradually beat in confectioners’ sugar, vanilla and enough milk to reach desired spreading consistency. Spread over cookies.
