Pumpkin Cookies with Brown Butter Icing

Yield:  about 4 dozen

Preheat oven:  375° F.

2 3/4 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 1/4 tsp kosher salt

1 1/2 tsp ground cinnamon

1 1/4 tsp ground ginger

3/4 tsp ground nutmeg

2 1/4 cups packed light-brown sugar

1 1/2 sticks (3/4 cup) unsalted butter, softened

2 large eggs, room temperature

1 1/2 cups canned pumpkin (not pumpkin pie mix)

3/4 cup evaporated milk

1 tsp pure vanilla extract


4 cups confectioners' sugar, sifted

1 1/4 sticks (10 Tbsp) unsalted butter

1/4 cup plus 1 Tbsp evaporated milk

2 tsp pure vanilla extract

Preheat oven to 375° F.  Line baking sheets with parchment paper.

In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.  Set aside.

In the bowl of an electric mixer, mix together butter and brown sugar until pale and fluffy, about 3 minutes.  Mix in eggs.  Reduce the speed to low and add the pumpkin, evaporated milk and vanilla; mix until blended, about 2 minutes.  Add the flour mixture and mix until combined.

Using a cookie scoop (1 1/2-inches in diameter) scoop balls of batter and place on parchment lined baking sheets, spacing 1 1/2-inch apart.  Bake cookies, rotating sheets halfway through, until the tops spring back, 11-13 minutes.  Cool the cookies on the sheets for 5 minutes and then transfer them to racks to cool completely.


Put the confectioners' sugar in a large mixing bowl and set aside.  Melt the butter in a small saucepan over medium heat.  Cook swirling the pan occasionally, until it turns a golden brown, about 3 minutes.  Immediately add the butter, along with any browned bits, to the confectioners' sugar.  Add the evaporated milk and vanilla stirring until smooth.  Spread about a teaspoon of icing onto each cookie.  More evaporated milk may be added if the icing becomes stiff.