Pumpkin cookies with brown butter icing, yes please!

I've had this recipe saved in Evernote for a long time and have hesitated to make them because the recipe calls for piping the dough onto the cookie sheets. Just seems like a lot of work for cookies (also why I typically don't use Martha Stewart recipes). When I bake, the recipe needs to be quick and kid-friendly (i.e. there is some margin of error with the recipe as I can't keep track of exactly what the kids are adding and subtracting from the mixing bowl when my head is turned). 

I finally made these cookies last night, with the kids, and it was well worth the effort. They are easy to make and the piping just adds a little more time, really not as bad as I thought. Although Martha would not be impressed with my piping technique. If I make them again I might live on the edge and skip the piping. They will still taste delicious and that's what counts in my house.

Note: I used a pastry bag without a tip as I don't own any. I've had luck asking the bakery at my grocery store for a piping bag now and then if you aren't sure where to find them.

This recipe makes a lot of cookies -you will have some to share with friends, neighbors and the mail man. 

Enjoy!

Pumpkin Cookies with Brown Butter Icing 

Ingredients:

FOR THE COOKIES

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/4 teaspoons coarse salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 teaspoons ground ginger
• 3/4 teaspoon ground nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 2 1/4 cups packed light-brown sugar
• 2 large eggs
• 1 1/2 cups canned solid-pack pumpkin (14 ounces)
• 3/4 cup evaporated milk
• 1 teaspoon pure vanilla extract

FOR THE ICING

• 4 cups confectioners' sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk,
• 2 teaspoons pure vanilla extract

(Makes about 6 dozen)

Directions:

1. Make 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.
2. 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.
3. 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.
4. Make 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.

Find the original recipe here.