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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.
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· 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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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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2. Mix in eggs.
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3. Reduce speed to low. Add pumpkin.
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4. Add evaporated milk and vanilla; mix until well blended, about 2 minutes.
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5. Add flour mixture.
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6. Mix until combined.
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7. Scoop the cookie dough {1½-inch rounds} onto parchment-lined baking sheets, spacing about 2 inches apart.
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8. Bake cookies about 11-12 minutes. Let cool on sheets on wire racks.
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Make icing:
1. Put confectioners’ sugar in a large bowl and set aside.
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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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3. Immediately add butter to confectioners’ sugar, scraping any browned bits from sides and bottom of pan.
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4. Add evaporated milk and vanilla; whisk until smooth.
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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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Simple packaging for pumpkin cookies using cello bags, parchment paper, twine, and tags.
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· print recipe, Pumpkin Cookies ·
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Posted by Kay
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