Ingredients: |
Ingredients: 2¾ c. flour
1 tsp. baking powder
1 tsp. baking soda
1¼ tsp. salt
1½ tsp. cinnamon
1¼ tsp. ground ginger
¾ tsp. ground nutmeg
¾ c. butter, softened (1½ sticks)
2¼ c. packed light brown sugar
2 large eggs
1½ c. solid packed pumpkin
¾ c. evaporated milk
1 tsp. vanilla
Icing:
4 c. powdered sugar
10 Tbs. butter (1¼ sticks)
¼ c. + 1 Tbs. evaporated milk, more if needed
2 tsp. vanilla
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Directions: |
Directions:Preheat oven to 375º. Whisk Together flour baking, powder baking, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
Put butter and brown sugar in a separate bowl. Mix until pale and fluffy, about three 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
Drop by spoonfuls onto parchment lined baking sheet, space 1 inch apart. Bake cookies until tops spring back, about 9 to 12 minutes. Cool on baking sheets on wire racks for five minutes. Transfer cookies to racks, Cool completely.
Icing: Put powdered sugar in large bowl and set aside. Melt butter in a small sauce pan over medium heat. Cook, swirling pan occasionally, until golden brown, about three minutes. Immediately add butter to powdered sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; Stir until smooth. Spread about 1 teaspoon icing on each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Store in airtight container in single layer is at room temperature up to three days. |
This recipe for Pumpkin Cookies with Brown-Butter Icing is from