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Pumpkin Spice Ginger Lacey Crunch Cookies

Course Dessert
Cuisine Cookies
Cook Time 15 minutes
Total Time 15 minutes
Servings 12
Author Reuse Grow Enjoy


  • ½ Cup Flour
  • ¼ Cup Butter
  • 1 Tbsp. Candied Ginger chopped fine
  • ¼ Cup Brown Sugar
  • ¼ Cup Golden Corn Syrup
  • ½ tsp Pumpkin Pie Spice
  • ¼ Cup Pumpkin Seeds roughly chopped


  1. Preheat oven to 350
  2. In a pot over medium heat, begin to melt the butter, sugar and corn syrup.
  3. When mixture is boiling, remove from the heat and add the flour, spice, ginger and seeds. Mix until well combined.
  4. Working quickly, drop the mixture onto a baking sheet lined with parchment paper, by the tablespoon. The batter will be the consistency of a thick syrup. Work quickly but be careful not to burn yourself as this is hot sugar!
  5. The mixture makes approximately a dozen cookies and will spread out and bubble so space the cookies appropriately.
  6. Approximately bake them for 10 – 12 minutes or until the cookies are a nice golden brown. Remove from the oven and allow to sit in the pan for 1 – 2 minutes to stiffen slightly. Remove onto a cooling rack.
  7. Bes sure you allow to cool completely and store in a loosely covered container.
  8. Enjoy!