Pumpkin Ginger Pillows
From michellem 16 years ago
- 15 minutes to make
- Serves 65
This recipe is from my favorite cookie cookbook called Christmas Cookies...I love these cookies. They are so soft but also have a subtle crunch from the crystallized ginger and pecans.
Ingredients
- 2 1/2 cups flour shopping list
- 1/2 tsp salt shopping list
- 1/2 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1 cup pecan halves, finely chopped shopping list
- 1/2 cup finely chopped crystallized ginger shopping list
- 1/2 cup butter, softened shopping list
- 1 1/2 cups brown sugar shopping list
- 1 tsp ground cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1/4 tsp ground cloves shopping list
- 2 large eggs shopping list
- one 15-ounce can(13/4 cups pumpkin) puree shopping list
- Frosting: 2 tbsp unsalted butter shopping list
- 1/4 cup light brown sugar shopping list
- 2 tbs heavy cream shopping list
- 1 cup confectioners sugar, sifted shopping list
How to make it
- Preheat oven to 350*
- Line to cookies with parchment paper
- Whisk flour, salt, baking powder, and baking soda together in a medium bowl; stir in nuts and crystallized ginger
- In a large bowl with an electric mixer on medium high speed, beat butter until creamy, about 2 minutes.
- Add brown sugar gradually, beating until light and fluffy, about 3 minutes.
- Beat in spices.
- Add eggs one at a time, beating well after each.
- Beat in pumpkin puree
- Mixture might look curdled;that's okay.
- Add about one-third of flour mixture and mix on low speed.
- Gradually add remaining flour, mixing just until blended.
- Drop by generously rounded tablespoon 2 inches apart on cookie sheets.
- Bake until light golden brown and just dry to touch, but still a little soft inside, about 15 minutes. You should beable to gently lift edge of a cookie up from sheet with spatula, and a toothpick will test clean.
- Slide parchment onto racks to cool cookies completely.
- To make frosting, combine butter and brown sugar in a small saucepan over medium heat, stirring occasionally, until butter melts.
- Bring to a boil and let boil 1 minute.
- Scrape mixture into a medium bowl and allow to cool 5 minutes.
- Add heavy cream and whip with mixer until combined.
- Add confectioners sugar and beat until thick, creamy and spreadable.
- Right before serving, spread frosting on each cookie using a small offset spatula.
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