Pumpkin Cookies with Brown-Butter Icing

(from mhuff’s recipe box)

Source: Kendahl

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

  1. Preheat oven to 375 degrees.

  2. Line baking sheets with parchment.

  3. 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!)

  4. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and set aside.

  5. Cream butter and brown sugar on medium speed (in a bowl fitted with the paddle attachment) until pale, about 3 minutes.

  6. Mix in eggs.

  7. Add pumpkin, evaporated (or regular) milk, and vanilla, mixing for about 2 minutes.

  8. Add flour mixture and mix until well combined.

  9. 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.

  10. Bake until tops are springy to the touch, about 12 minutes.

  11. Cool on sheets for 5 minutes and then remove to cooling racks to cool completely.

  12. 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).

  13. 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.

  14. Spread onto cooled pumpkin cookies. If it gets stiff, just add a little more evaporated milk.

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