Just out the oven, Pumpkin Cookies with Brown-Butter Icing. I love this recipe. The cookies are kinda cakey. The brown butter icing is the perfect compliment to the spicyness of the cookie. The recipes suggest piping the cookies onto parchment. I tried it. I thought they were too flat and they lost their cakey texture. I liked the two-spoon-drop cookie method better. Make these cookies for guests as they arrive the night before Thanksgiving. I love pumpkin overload!
Recipe adapted from Martha Stewart’s Cookies
for the cookies:
2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoons salt
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
3/4 teaspoon freshly grated nutmeg
3/4 cup unsalted butter (1 1/2 sticks), room temperature
2 ¼ cups packed light brown sugar
2 large eggs
1 ½ cups canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
for the icing:
4 cups confectioner’s sugar, sifted
10 tablespoons unsalted butter
1/4 cup plus 1 tablespoon evaporated milk
2 teaspoons pure vanilla extract
1. Preheat the oven to 375 degrees. Make cookies: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale 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 to mixture; mix until combined.
3. Drop cookies onto parchment spacing about 1 inch apart. Bake cookies about 12 minutes. Cool on sheets for 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners’ sugar in bowl. Melt butter in a small saucepan over medium heat. Cook, swirling, until golden brown. Immediately add butter to confectioners’ sugar. Add evaporated milk and vanilla; stir until smooth.
5. Spread about 1 teaspoon icing onto each cookie. Cookies can be stored in single layers in airtight containers at room temperature for 3 days.