Pumpkin Cookies with Brown-Butter Icing

by Mary Alice Grosdidier

Makes about 6 dozen

2 ¼ C Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 ¼  tsp salt

1 ½ tsp ground cinnamon

1 ¼ tsp ground ginger

¾ tsp ground nutmeg

11 oz (2 ¾ sticks) unsalted butter, softened

2 ¼ C pacled light brown sugar

1 Large Eggs

1 ½ C canned solid pumpkin (14 oz)

1 C plus 1 TBS evaporated Milk

1 TBS pure vanilla extract

4 C Powdered Sugar, sifted

Preheat oven to 375.  Line baking sheets with parchment paper, set aside. 

(If you want cookies to be a round uniform shape then use a pastry bag with ½” plain round tip, set aside.)

Whisk together flour, baking powder, baking soda, salt , cinnamon, ginger and nutmeg in a medium bowl; set aside.  Cream 12 tablespoons (1 ½ sticks) butter and the brown sugar on medium speed until pale in color (about 3 minutes).  Mix in eggs.  On low speed, add pumpkin, ¾ c milk, and 1 tsp vanilla; mix until combined, about 2 minutes.  Add flour mixture; mix, until well combined.

Using pastry bag or spoon put on cookie sheet and bake until tops are springy to the touch, about 12 minutes.  Let cool on sheets 5 minutes, transfer to wire rack to cool completely.

Put powdered sugar in a large bowl; set aside.  Melt remaining 10 TBS butter in a small saucepan over medium heat.  Cook until golden brown, about 3 minutes.

Pour butter over powdered sugar.  Add remaining 5 TBS milk and remaining 2 tsp vanilla; stir until smooth.  Ice each cookie.  If icing becomes too thick, add more evaporated milk.