Recipe

Pumpkin Ginger Pillows Recipe

	Michellem / All my dishes 2 years, 2 months ago 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. Prep:25m Cook:15m Servings:65	Michellem
	soft as a pillow

Does this look good? Yeah! / Nope

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abandonnsh

Ingredients

2 1/2 cups flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup pecan halves, finely chopped

1/2 cup finely chopped crystallized ginger

1/2 cup butter, softened

1 1/2 cups brown sugar

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 large eggs

one 15-ounce can(13/4 cups pumpkin) puree

Frosting: 2 tbsp unsalted butter

1/4 cup light brown sugar

2 tbs heavy cream

1 cup confectioners sugar, sifted

Directions

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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