With a hint of ginger and pumpkin pie spice, this delicious cookie recipe produces a soft, cakey treat — perfect for family gatherings or any time a treat is needed. Try this fall recipe!

Ginger Glaze: Whisk together 2 cups confectioners’ sugar , 1 Tbsp. melted unsalted butter , 1/2 tsp. pure vanilla extract , and pinch kosher salt in a bowl. Whisk in 3 Tbsp. half-and-half .

Recipes for pumpkin cookies tend to fall into one of two camps: cakey or chewy. For this recipe showdown, I tested six ...

The Italian fava-bean-shaped almond cookies called fave dei morti (fava beans of the dead) are traditionally served on All Souls’ Day, Nov. 2.

Preparation 1. In a medium bowl, sift together the flour, cinnamon, ginger, cloves, nutmeg, salt and baking soda. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the ...

1 tablespoon baking powder. 1 teaspoon cinnamon. 1/2 teaspoon nutmeg. 1/2 teaspoon salt. 1/4 teaspoon dried ginger. 1 cup chocolate chips. 1 cup nuts (optional) ...

We paired the cookies with Bridgeman’s Pumpkin Ice Cream. Ginger Cookie. Yields 2 dozen. INGREDIENTS 1 ½ sticks butter 1 cup brown sugar 1 egg ½ tsp vanilla ¼ cup molasses ...

Drop dough onto cookie sheet, using two level tablespoons per cookie. Bake for 15 to 20 minutes. Remove from oven and place cookies on cooling racks to cool completely.

Pumpkin puree gives these sweet, holiday spiced cookies a light, airy quality. They're hard to stop munching on. The ginger glaze makes them irresistible.