Photo Credit: marthastewart.com

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
  • Discovered by razpbery
  • from marthastewart.com
  • 3 Hearts
    Melanie Shave
    Heather Ruetten Brodian
    Jennifer O'Rourke
  • 1 Note
    Melanie Shave
    razpbery almost 6 years ago

    Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.