The weather has shifted from an uncomfortable 93F degrees to a nice 65F degrees. Starbucks has started selling their fall drinks and I already see Christmas stuff lining the shelves at Target. Seeing pumpkin in everything gave me the urge to make something with pumpkin myself. A family get-together gave me the excuse to bake some pumpkin cookies with brown butter cinnamon frosting.
For the cookies:
2 3/4 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp salt
1 tbsp pumpkin spice
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cup packed light brown sugar
1 1/2 cups (or a 15 oz) can canned pumpkin
3/4 cup evaporated milk
1 tsp vanilla extract
For the frosting:
4 cups powdered sugar, sifted
1 1/4 sticks unsalted butter, softened
1/4 cup plus 1 tbsp evaporated milk
2 tsp vanilla extract
1 tsp ground cinnamon
Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone mats. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. Set aside.
In a large bowl, cream together the butter and brown sugar until fluffy; about 3 minutes. Mix in eggs.
Add pumpkin, evaporated milk, and vanilla. Mix until well combined; about 2 minutes.
Add the flour mixture to your batter and mix until all dry ingredients are well combined.
Grabbing a pastry bag or a large gallon plastic bag, fill halfway with cookie batter and pipe 1 1/2 inch-sized circles onto cookie sheets, spacing them 1-inch apart.
Bake cookies for about 12 minutes or until tops spring back when touched. Cool completely before frosting.
I recommend waiting to make the frosting until all of your cookies are out of the oven and cooled. To make the frosting, melt the butter in a small saucepan over medium heat. Allow to cook, stirring occasionally until butter turns a golden brown; about 3 minutes.
In a large bowl, add powdered sugar and immediately add butter to the bowl. Stir until well combined. Add the evaporated milk, vanilla, and cinnamon. Stir until smooth.
Spread icing over each cookie, allowing it to dry before packing them away. If the icing in the bowl begins to stiffen, add evaporated milk.
These cookies taste exactly how they look. Very delicious. You get the pumpkin and spice flavor that so many people crave this time of year and the frosting makes it even better. It may look like it has a lot of steps, but I found this recipe to be very easy to make. My only problem was with the frosting stiffening up on me before I could frost all my cookies. Just keep the extra evaporated milk (which I didn’t) and you shouldn’t have any issues.
The only changes I made to the original recipe was the additional of cinnamon in the frosting and instead of using cinnamon, nutmeg, and ginger in the cookies, I just used pumpkin spice (which contains all three).
Adapted from Martha Stewart.