PUMPKIN COOKIES WITH BROWN BUTTER FROSTING

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Just another good old pumpkin recipe for your fall.  I actually saw these on pinterest and thought the browned  butter frosting would be a nice change from the usual cream cheese/pumpkin pairing.  Then last week when Steph & Katie  announced she was hosting a "saw it, pinned it, did it" link party I thought this would be the PERFECT post for today!  If you want to see other things people pinned and made, visit Steph's blog here! and then go to Katie's blog here!

Cookie Ingredients
2 3/4 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 teaspoon coarse salt
1 1/2 teaspoon ground cinnamon
1 1/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter
2 1/4 cups packed brown sugar
2 large eggs
1 1/2 cups pumpkin puree
3/4 cup evaporated milk
1 teaspoon pure vanilla extract

Icing Ingredients
4 cups confectioner's sugar
10 tbsp (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tsp evaporated milk
2 tsp pure vanilla extract

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.

  Happy Baking!

  
  

  -a

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