Ingredients
- 2 3/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 1/4 tsp Salt
- 1 1/2 tsp Cinnamon
- 1 1/4 tsp Ground Ginger
- 3/4 tsp Nutmeg
- 11 oz (2 3/4 sticks) Unsalted Butter, softened
- 2 1/4 c. Light Brown Sugar, packed
- 2 large Eggs
- 1 1/2 c. canned solid-pack pumpkin (14 ounces)
- 1 cup plus 1 Tbsp Evaporated Milk, plus more if needed
- 1 Tbsp Vanilla Extract
- 4 c. Confectioner’s Sugar, sifted
Preparation
Step 1
Preheat oven to 375°. Line baking sheets with parchment paper; set aside. Fit pastry bag with a large coupler and ½-inch round plain tip; set aside. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in medium bowl; set aside. Cream 12 Tbsp 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 evaporated milk, and 1 tsp vanilla; mix until combined, about 2 minutes. Add flour mixture; mix, scraping down sides and bottom of bowl as needed. Transfer 1 ½ c. batter to the pastry bag. Holding tip close to parchment paper, pipe 1 1/2 -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 confectioner’s sugar in a large bowl; set aside. Melt remaining 10 Tbsp butter in a small saucepan over medium heat. Cook until golden brown, about 3 minutes. Immediately pour butter over confectioner’s sugar, scraping any brown bits from sides and bottom of pan. Add remaining 5 Tbsp evaporated milk and remaining 2 tsp vanilla; stir until smooth. Spread about 1 tsp icing on each cookie. If icing becomes too stiff, stir in a little more evaporated milk until spreadable.