Preheat oven to 350°F (175°C).

In a medium bowl, whisk together flour, cinnamon, ginger, baking soda, and salt.

Set aside the dry ingredients.

In a large bowl, cream together brown sugar and softened butter.

Beat the mixture at medium speed until light and creamy, scraping the bowl as needed.

Add eggs to the creamed mixture and beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing at low speed until just combined.

Stir in halved gumdrops and chopped walnuts.

Drop dough by level tablespoonfuls, about 2 inches apart, onto lightly greased cookie sheets.

Bake for 13-18 minutes, or until the edges are browned.

Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.