Thanksgiving Recipes: Pumpkin Cookies with Brown-Butter Icing

Lilly Lecanu-FayetStaff WriterPumpkin Cookies with Brown-Butter Icing

Ingredients

Cookies

2 ¾ cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 ¼ teaspoon salt1 ½ teaspoons cinnamon 1 ¼ teaspoons ground ginger¾ teaspoon nutmeg¾ cup (1 ½ sticks) unsalted butter, room temperature2 ¼ cups brown sugar2 large eggs1 ½ cups pumpkin (14 oz)¾ cup evaporated milk1 teaspoon vanilla extract

Icing

4 cups sifted confectioners sugar10 tablespoons (1 ¼ sticks) unsalted butter¼ cup and 1 tablespoon evaporaterd milk2 teaspoons vanilla extractSteps

• Preheat oven to 375°F. Make cookies: Whisk together flour, baking soda, baking powder, salt, ginger, nutmeg and cinnamon in a bowl.
• Cream butter and sugar in a lage bowl until light and fluffy, mix in eggs. Reduce speed to low and add pumpkin, evaporated milk and vanilla; mix until well blended. Add dry mixture and mix until combined.
• Using an ice cream scoop, place batter 1-2 inces apart on a baking sheet. Bake cookies, rotating sheets halfway through, for about 12 minutes. Cool on sheet for ten minutes, then transfer to a cooling rack and let cool completely.
• To make the icing, put confectioners sugar in a bowl. Melt butter in a saucepan and cook until golden brown, about three minutes. Add butter to confectioners sugar, scraping brown bits from the side and bottom of pan. Add evaporated milk and vanilla, stir until smooth. Spread one teaspoon of icing onto each cookie.