Pumpkin Cookies with Brown Butter Icing

In my mission to make at least 10 dishes featuring pumpkin this fall, I was in search of a pillow-y, cake-y cookie with a nice pumpkin spice flavor.  I looked at almost 20 recipes before finding and settling on this one, I should have known Martha would be on it!  To be honest, it was the brown butter icing that sold me.  The flavor of brown butter is rich and yummy, perfect to accompany a spiced and fluffy cookie.

This recipe makes a LOT of cookies, which is a bonus, or bad-news-bears; all depends on how strong of a sweet tooth you have.  Luckily it was easy for me to send the men in my life off to work with a bag and I took a large container into to my office.  We also froze some…not sure how that will work out, but I’ll keep you posted.

You will need:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light brown sugar
2 large eggs, room temperature
1 1/2 cups pumpkin puree (canned or fresh)
3/4 cup evaporated milk
1 teaspoon vanilla

Preheat the oven to 375°.  Whisk together flour, baking powder, baking soda, salt, sinnamon, ginger and nutmeg in a medium bowl.  Set aside.

In the bowl of a standing mixer fitted with the paddle attachment, whip the butter until creamy, about 2 minutes.  Add in the sugar and whip until light and fluffy, about 3 more minutes.  Mix in eggs, one at a time.  Reduce speed to low.  Add pumpkin, evaporated milk and vanilla.  Mix until well blended, about 2 minutes.   Add in flour mixture in 3 additions, making sure each addition is just incorporated before adding the next.

Spray non-stick cookie sheets with cooking spray.  Transfer batter to a pastry bag fitted with a 1/2 inch tip, or just cut the bottom to that size.  Pipe 1 1/2 inch round dollops of batter onto the sheets, spacing about 1 inch apart.  Bake the cookies, roatating sheets halfway through, until tops spring back, about 12 minutes.  Cool on sheets for 5 minutes, then transfer to wire racks to cool completely (about 15-20 minutes).

For the icing:
4 cups confectioners sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/4 cup + 1 tablespoon evaporated milk
2 teaspoons vanilla
optional – orange food coloring

Sift confectioners sugar into a large bowl and set aside.  Melt butter in a small saucepan over medium heat.  Cook, swirling pan occasionally, until golden brown, about 3 minutes.  Immediately add butter to sugar, scraping any browned bits from sides and bottom of the pan.  Add evaporated milk and vanilla, then stir until smooth.  Spread about 1 tablespoon of icing onto each cookie and let dry at least an hour before stacking to store.

Note: When storing, put a piece of parchment or wax paper between each layer of cookies so the icing doesn’t stick to the bottoms of other cookies!

Makes: 5 dozen
Time: 35 min. for making cookies & icing / 20 min. for icing the cookies
From: Martha Stewart

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