Candied Ginger Pumpkin Cookies

Ingredients

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 1/2 tbsp. pumpkin pie spice

1/2 tsp. salt

1 stick unsalted butter

1 1/4 c. sugar

1 large egg

1 tsp. pure vanilla extract

1 c. canned pumpkin puree

2 tbsp. minced candied ginger

1 c. confectioners’ sugar

2 tbsp. unsalted butter

1 tbsp. milk

Preparation

Step 1Preheat 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.Step 2Using 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.Step 3In 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.