Pumpkin Cookies

These soft, lightly spiced cake-like cookies are studded with minced
candied ginger and topped with a buttery sugar glaze. / © David Malosh

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

I don’t usually go for soft, cakey cookies. I much prefer crispy, chewy ones, like gingersnaps, chocolate chip or biscotti. But these soft, pillowy pumpkin cookies are irresistible. They’re like pumpkin muffin tops, only more delicate, with a healthy dose of chopped crystallized ginger for texture and spice.

I developed this recipe as part of a Halloween story, but make them all year long, provided my supermarket carries canned pumpkin. I’ve tried several brands—organic and mass market—and must admit that Libby’s is the best of all of them. It has a bright pumpkin flavor (not murky or watery, like some of the organic ones) and appealing texture and color. And in baking, the results are always consistent. These are very homey little cakelets, but at last weekend’s dinner party, I served them for dessert with hot toddies made with whiskey, lemon juice, honey and gingersnap liqueur. The kids had hot cider with cinnamon candy stick stirrers. All good. SEE RECIPE »