Categories: cookies, not tried, pumpkin
Ingredients
- cookie part:
- 2 3/4 cups flour (I use whole wheat pastry flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ginger
- 3/4 teaspoon nutmeg
- 12 Tablespoons (1 1/2 sticks) butter, softened
- 2 1/4 cups packed light brown sugar
- 2 large eggs
- 1 1/2 cups (14 ounces) canned solid-pack pumpkin
- 3/4 cup evaporated milk (I always forget to buy this and use regular whole milk instead)
- 1 teaspoon vanilla
- icing part:
- 4 cups powdered sugar
- 10 Tablespoons (1 1/4 sticks) butter, softened
- 5 Tablespoons evaporated milk (again, I always forget and use regular milk)
- 2 teaspoons vanilla
Directions
-
Preheat oven to 375 degrees.
-
Line baking sheets with parchment.
-
Fit a pastry bag with a large coupler and a 1/2-inch plain round tip. Set aside. (I never do this, i just use a spoon to scoop the cookies onto the cookie sheets!)
-
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and set aside.
-
Cream butter and brown sugar on medium speed (in a bowl fitted with the paddle attachment) until pale, about 3 minutes.
-
Mix in eggs.
-
Add pumpkin, evaporated (or regular) milk, and vanilla, mixing for about 2 minutes.
-
Add flour mixture and mix until well combined.
-
Transfer 1 1/2 cups of the batter to the pastry bag, piping 1 1/2-inch rounds, about 1 inch apart. Repeat with remaining batter.
-
Bake until tops are springy to the touch, about 12 minutes.
-
Cool on sheets for 5 minutes and then remove to cooling racks to cool completely.
-
For icing: Put powdered sugar in a large bowl and set aside. Melt butter in a saucepan over medium heat. Cook to golden brown, about 3 minutes (stirring constantly at the end).
-
Immediately pour browned butter over sugar, scraping any brown bits from the sides and bottom of the saucepan. Add evaporated (or regular) milk and vanilla, stirring until smooth.
-
Spread onto cooled pumpkin cookies. If it gets stiff, just add a little more evaporated milk.