Pumpkin Cookies with Brown Butter Icing

By KeyIngredient

Ingredients

• 2 3/4 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 tsp. salt
• 1 1/2 tsp. ground cinnamon
• 1 1/4 tsp. ground ginger
• 3/4 tsp. ground nutmeg
• 2 3/4 sticks unsalted butter softened
• 2 1/4 c. packed brown sugar
• 2 large eggs
• 1 1/2 c. canned solid pack pumpkin (14 oz)
• 1 c. plus 1 Tbsp. evaporated milk, plus more if needed
• 1 Tbsp. vanilla
• 4 c. powdered sugar, sifted

Preparation

Step 1

Fit pastry bag with a large coupler and a 1/2" plain round tip, set aside.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in medium bowl; set aside.
Cream 1 1/2 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 min. Mix in eggs, scraping down sides of bowl as needed. On low speed, add pumpkin, 3/4 c. milk and 1 tsp. vanilla; mix until combined, about 2 min. Add flour mixture; mix scraping down sides and bottom of bowl as needed, until well combined.

Transfer 1 1/2 c. batter to pastry bag. Holding tip close to parchment, pipe 1 1/2" rounds 1" apart. Repeat with remaining batter. Bake until tops are springy to the touch, about 12 min. Let cool on sheets 5 min; transfer to wire racks to cool completely.

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

Immediately pout butter over powdered sugar, scraping any brown bits from sides and bottom of pan. Add remaining 5 Tbsp. milk and remaining 2 tsp. vanilla; stir until smooth. Spread about 1 tsp. icing on each cookie. If icing becomes stiff, stir in a little more evaporated milk until spreadable.

Cookies can be stored in an airtight container up to 3 days.