Pumpkin Cookies with Brown Butter Icing
By Martha Stewart’s Cookies
2 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 cup kosher salt
1 1/2 teaspoon cinnamon
1 1/3 teaspoon ginger
3/4 teaspoon nutmeg
3/4 stick unsalted butter room temperature
2 1/4 cup packed light brown sugar
1 1/2 cup pumpkin
3/4 cup evaporated milk
1 teaspoon vanilla
4 cups powdered sugar
10 tablespoons unsalted butter room temperature
1/4 cup evaporated milk
2 teaspoons vanilla
Preheat oven to 375 degrees
Mix dry ingredients together in a bowl and set aside. Beat butter and brown sugar until lighter and fluffy. Mix in the eggs mix well. Add pumpkin, evaporated milk, and vanilla and mix until blended. Add in flour mixture and mix until combined.
Using a medium cookie scoop, scoop out 12 cookies per sheet and bake for 10-12 minutes, until they just spring back when touched. Cool for a few minutes then transfer to rack to finish cooling.
Melt butter in a saucepan over medium heat until it begins to brown, swirling pan occasionally. Meanwhile put powdered sugar into bowl, when butter is browned immediately add to powdered sugar, add evaporated milk and vanilla. Mix well until no lumps remain. If it is to thick add more evaporated milk. Spread icing on cookies using an offset spatula.
These cookies should not be stacked and will keep for two or three days.
Makes 5 dozen.