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Ginger Leaf Cookies Pumpkin Buttercream

Ginger Cookies with Pumpkin Buttercream Frosting

We take Paula Deen's ginger cookie recipe, roll it out and cut it into leaf shapes. The frosting is a buttercream made with fresh pumpkin.
Course Cookies
Cuisine American
Keyword ginger, pumpkin
Author Eric Samuelson


  • Stand mixer


For the ginger cookies

For the pumpkin buttercream


Making the ginger cookies

  • In your mixer, cream the shortening and sugar until combined well.
  • Add in the egg and molasses and mix to fully incorporate.
  • In a separate bowl, combine the flour, spices, baking soda, and salt.
  • With the machine running on low, slowly add the flour mixture. Mix on low until fully incorporate. Any lumps will work themselves out.
  • Add flour to a flat surface and dump the dough out.
  • Roll the dough to a thickness of around a ¼ inch. If you are having trouble rolling the dough out, work in a little more flour until you can roll it out.
  • Using a leaf shaped cookie cuter, cut out your shapes and add them to a sheet pan lined with parchment paper.
  • Re-roll the dough scraps once to get more cookies.
  • Bake in a 350 degree oven for about 8-12 or until the cookies have set around the edges. Baking time depends on size of your cookies. Watch them carefully. You can do a few at a time to start to get a better idea of timing.
  • Allow to cool on wire racks before frosting.

How to make pumpkin buttercream frosting

  • In your stand mixer, cream the room temperature butter, pumpkin, salt, and spices together until combined.
  • Slowly add in the sugar until you have the desire consistency you want. It should be easy to spread.
  • Spread the frosting onto the cooled cookies.


The amount of cookies you may depends on the size of your cookie cutter. My large cutter I got about a dozen cookies out of.