I revisited these cookies yesterday for Brian and Jill’s housewarming barbecue. I first made the pumpkin cookies with browned butter frosting in 2011 and remembered how good they were! I thought they’d be a good cookie for transitioning into fall, the only problem being that it ended up being like 83 degrees out yesterday! Oh well. They were still just as good. Time consuming to make, I had to take a nap after, but worth it.
Jill, Brian and Halle moved up to Evanston earlier this year. They had some work done on the house they bought and were finally ready to invite people over. They’re house is great, and I loved their big deck and yard. Everyone seems happy, including Vegas, they’re big yellow lab! This was only my second visit to Evanston in almost ten years in Chicago! On my first visit, I bought a car. Can’t wait for our next visit!
Halle and Quinn running around the backyard before the onslaught of about 20 kids, which was enough to give expectant parents heart palpitation.
Pumpkin Cookies with Brown Butter Icing
From: Martha Stewart Living, October 2004
These pillowy spice cookies transform pumpkin pie flavors into portable treats. Makes about 6 dozen.
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
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.
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.
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.
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.