Monday Menus: Pumpkin Cookies with Browned Butter Icing

Friends, this is my favorite fall cookie. I probably only make it once every couple of years, because otherwise I would eat the whole batch. It comes from Martha Stewart.

  • FOR THE COOKIES

    • 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
    • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
    • 3/4 cup evaporated milk
    • 1 teaspoon pure vanilla extract
  • FOR THE ICING

    • 4 cups confectioners’ sugar, sifted
    • 10 tablespoons (1 1/4 sticks) unsalted butter
    • 1/4 cup plus 1 tablespoon evaporated milk
    • 2 teaspoons pure vanilla extract

Directions

  1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix 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 mixture; mix until combined.
  3. If you’re feeling fancy, you can transfer the batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806) and pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. I never feel this fancy, and instead scoop spoonfuls onto the baking sheet. 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.
  4. Make icing: Put confectioners’ sugar in a large bowl; 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 confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

~Ginger

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