Pumpkin Cookies with brown-butter icing

pumpkin cookies

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This is one of those cookies that you can’t eat just one.  Pumpkin Cookies with brown-butter icing is a favorite fall cookie for our family.  They are soft and tender with a nice balance of cinnamon, ginger, and nutmeg spices mixed in.  Each cookie is topped with a layer of sweet browned butter icing. I discovered this recipe about ten years ago in a Martha Stewart Living magazine. Over the years I have changed and adapted the recipe just the slightest to suite my taste.

pumpkin cookies

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pumpkin cookies

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pumpkin cookies

· print recipe ·

makes about 5 dozen

Ingredients:  for the cookies
3      cups all-purpose flour
1      teaspoon baking powder
1      teaspoon baking soda
1¼  teaspoons salt
1½  teaspoons ground cinnamon
½    teaspoon ground ginger
¼    teaspoon ground nutmeg
¾    cup unsalted butter, softened
2¼  cups packed dark-brown sugar
2      large eggs
1½  cups canned solid-pack pumpkin {15 oz}
¾    cup evaporated milk
1      teaspoon pure vanilla extract

Ingredients:  for the icing
3     cups confectioners’ sugar, sifted
8    tablespoons unsalted butter
¼  cup evaporated milk, plus more if needed
1    teaspoon pure vanilla extract

Preheat the oven to 375º F.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl, and set aside.

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pumpkin cookies

1.  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.

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pumpkin cookies

2. Mix in eggs.

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pumpkin cookies

3. Reduce speed to low.  Add pumpkin.

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pumpkin cookies

4. Add evaporated milk and vanilla; mix until well blended, about 2 minutes.

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pumpkin cookies

5. Add flour mixture.

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pumpkin cookies

6. Mix until combined.

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pumpkin cookies

7. Scoop the cookie dough {1½-inch rounds} onto parchment-lined baking sheets, spacing about 2 inches apart.

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pumpkin cookies

8. Bake cookies about 11-12 minutes.  Let cool on sheets on wire racks.

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pumpkin cookies with brown-butter icing

Make icing:

1. Put confectioners’ sugar in a large bowl and set aside.

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pumpkin cookies

2. Melt butter in a small saucepan over medium heat.  Cook, swirling pan occasionally, until golden brown, about 6-10 minutes.

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pumpkin cookies

3. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan.

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pumpkin cookies

4. Add evaporated milk and vanilla; whisk until smooth.

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pumpkin cookies

5. Spread about 1 teaspoon icing onto each cookie.  Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

Note:  If icing stiffens, stir in more evaporated milk, a little at a time.

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pumpkin cookies

Simple packaging for pumpkin cookies using cello bags, parchment paper, twine, and tags.

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pumpkin cookies

· print recipe, Pumpkin Cookies ·

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Posted by Kay

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