Since I adore pumpkin chocolate chip cookies, I thought I would try another pumpkin cookie recipe. These are good but maybe not worth the trouble of making them unless you want to experiment and then go right ahead. I still like the pumpkin chocolate chip cookies better.
Pumpkin Cookies with Brown Butter Icing
Cookies:
2 3/4 c flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp coarse salt
1 1/2 tsp cinnamon
1 1/4 tsp ground ginger
3/4 tsp ground nutmeg
3/4 c butter, softened
2 large eggs
1 1/2 c (14 oz) canned pumpkin
3/4 c evaporated milk
1 tsp vanilla extract
Icing:
4 c powdered sugar, sifted
10 TBSP butter
1/4 c + 1 TBSP evaportaed milk
2 tsp vanilla extract
► Preheat oven to 375 degrees. Whisk dry ingredients; set aside.
► Mix on medium, butter and brown sugar for 3 minutes. Mix in eggs. Reduce mixer to low; add pumpkin, evaporated milk, and vanilla; mix about 2 minutes. Add flour mixture until combined.
► Pipe batter on parchment lined baking sheets. (1 1/2 inch rounds) Space about 1 inch apart. Bake cookies, rotating halfway through about 12 minutes (Tops spring back). Cool on wire racks after cooling 5 minutes on pan.
► For icing, place powdered sugar in a bowl. Melt butter over medium heat, cooking until golden brown (about three minutes). Immediately add butter to sugar, scraping in brown bits. Add evaporated milk and vanilla; stir until smooth. Ice the cookies when they are cooled.
This recipe made tons and tons of cookies (about 6 dozen). I'm not sure if I'll try it again...it was kind of an experiment and unless you really love icing or pumpkin these may not be for you!
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