These pumpkin cookies with brown butter icing are perfect for fall. Cakey cookies topped with homemade brown butter icing. How can you not love these cookies?
These cookies will be making a grand appearance at this years Thanksgiving dessert spread. Do you want to know how delicious they are? Amazingly delicious that is how much! They have a soft moist cake like texture and are topped with the most delicious brown butter icing. I know I’m back to talking about brown butter. I can’t help it. It’s so amazing. The best part about this icing is that you are guaranteed to get the nutty brown butter flavor in each and every bite….yum! Enjoy!!!
Pumpkin Cookies with Brown Butter Icing
These pumpkin cookies with brown butter icing is perfect for fall.Cakey cookies topped with homemade brown butter icing. How can you not love these cookies?
Ingredients:
For Cookies:
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/4 teaspoon coarse salt
1-1/2 teaspoon ground cinnamon
1-1/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
1-1/2 sticks unsalted butter, softened
2-1/4 cup light-brown sugar - packed
2 large eggs
1-1/2 cup canned solid-pack pumpkin (14 ounces)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
For Icing:
4 C. confectioners' sugar - sifted
10 T. unsalted butter
1/4 C. plus 1 T. evaporated milk
2 t. pure vanilla extract
Source: Martha Stewart
Directions:
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.
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.
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds 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.
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. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.