Pumpkin Cookies with Brown Butter Icing

A couple of years ago, I discovered this amazing cookie recipe in one of my Martha Stewart Cookbooks.  The pumpkin flavor isn’t overpowering and the cookies are so light and pillow-y that you can’t eat just one.  And, don’t even get me started on the brown butter icing.  I could sit there and eat it straight from the bowl WITHOUT the cookies!  I get so many compliments on them, that I thought I’d share the recipe here with all of you:

Ingredients:

  • For the Cookies

    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/4 teaspoons coarse salt
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/4 teaspoons ground ginger
    • 3/4 teaspoon ground nutmeg
    • 3/4 cup (1 1/2 sticks) unsalted butter, softened
    • 2 1/4 cups packed light-brown sugar
    • 2 large eggs
    • 1 1/2 cups canned solid-pack pumpkin (14 ounces)
    • 3/4 cup evaporated milk
    • 1 teaspoon pure vanilla extract
  • For the Icing

    • 4 cups confectioners’ sugar, sifted
    • 10 tablespoons (1 1/4 sticks) unsalted butter
    • 1/4 cup plus 1 tablespoon evaporated milk
    • 2 teaspoons pure vanilla extract

Directions:

  1. For cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
  2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
  3. Using a tablespoon, dollop batter onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
  4. For Icing: Put confectioners’ sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.

I promise your friends and family will appreciate your efforts!