Fall is the season for pumpkins! These cookies will be a hit at your fall get together. Try some with a warm glass of cider. Sure to please! The brown butter icing on these soft cookies add a rich caramel flavor.
Pumpkin Cookies with Brown Butter Icing
Source: Martha Stewart's Cookies
for the cookies:
2 3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/4 tsp. coarse salt
1 1/2 tsp. ground cinnamon
1 1/4 tsp. ground ginger
3/4 tsp. nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temp.
2 1/4 cups packed light brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 oz.)
3/4 cup evaporated milk
1 tsp. vanilla
Preheat oven to 375 degrees. For cookies whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in bowl. Put butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until page and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch rounds onto parchment paper-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
For the icing:
4 cups confectioners' sugar, sifted
10 Tbsp. (1 1/4 sticks) unsalted butter
1/4 cup plus 1 Tbsp. evaporated milk, plus more if needed
2 tsp. vanilla extract
Make Icing: Put confectioners' sugar in a bowl. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth.
Spread about 1 tsp. icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature for up to 3 days.