Ingredients: |
Ingredients: 2 ¾ cups all-purpose 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 ounces (2 ¾ sticks) unsalted butter, softened
2 ¼ cups packed light-brown sugar
2 large eggs
1 ½ cups canned solid pack pumpkin (14 ounces)
1 cup, plus 1 tbsp evaporated milk, plus more if needed
1 tbsp pure vanilla extract
4 cups confectioners’ sugar, sifted
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Directions: |
Directions:Preheat oven to 375
Line baking sheets with parchment paper and set aside.
Fit a pastry bag with a large coupler and a ½ inch plain round tip (like Ateco #806) and set aside.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl and set aside.
Cream 12 tablespoons (1 ½ sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale, about 3 minutes.
Mix in eggs, scraping down sides of bowl as needed.
On low speed, add pumpkin, ¾ cup milk, and 1 teaspoon vanilla; mix until combined, about 2 minutes.
Add flour mixture; mix, scraping down sides and bottom of bowl as needed, until well combined.
Transfer 1 ½ cups batter to pastry bag. Holding tip close to parchment paper, pipe 1 ½ inch rounds 1 inch apart. Repeat with remaining batter.
Bake until tops are springy to the touch, about 12 minutes.
Let cool on sheets 5 minutes; transfer to wire racks to cool completely.
Meanwhile, put confectioners’ sugar in a large bowl; set aside.
Melt remaining 10 tablespoons butter in a small saucepan over medium heat.
Cook until golden brown, about 3 minutes.
Immediately pour butter over confectioners’ sugar, scraping any brown bits from the sides and bottom of pan.
Add remaining 5 tablespoons milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing on each cookie.
If icing becomes stiff, stir in a little more evaporated milk until spreadable.
Makes about 6 dozen. Cookies can be stored in an airtight container up to 3 days |
This recipe for Pumpkin Cookies with Brown-Butter Icing is from