Hey gals, I don't know about you, but the holidays always get me in a baking mood! And have I got a recipe for you (I borrowed it from Pillsbury, so be sure to thank them for the yummyness!). Not only are these cookies delicious (and hard to stop eating!), but they are easy to make and they look good too!

Give these as a gift and they'll be asking you for cookies all year long!

Soft Ginger-Pumpkin Cookies with Browned Butter Frosting

Prep time: 1 hour 15 minutes
Start to finish: 1 hour and 15 minutes
Yields 4 dozen

Ingredients:
Cookies
1 cup packed brown sugar
1/4 cup chopped crystallized ginger
3/4 cup butter or margarine, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt

Frosting
1/3 cup butter (do not use margarine)
2 cups powdered sugar
1 teaspoon vanilla
2 to 4 tablespoons milk

1. Heat oven to 375°F. In large bowl, beat brown sugar, crystallized ginger, 3/4 cup softened butter, the pumpkin and egg with electric mixer on medium speed until well blended. Stir in remaining cookie ingredients to form soft dough. (If dough is too soft, refrigerate for about 15 minutes)

2. Shape dough into 1-inch balls; place about 2 inches apart on ungreased cookie sheets. Slightly flatten balls.

3. Bake 7 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooking racks. Cool completely, about 15 minutes.

4. In 2-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, until light golden brown. Remove from heat. Stir in remaining frosting ingredients until smooth and spreadable. Immediately spread frosting on cooled cookies.