Pumpkin Cookies with Brown Butter Icing

Martha Stewart Living, 2004


MAKES ABOUT 6 DOZEN

    2 3/4 cups flour                                               
    1 teaspoon baking powder                                       
    1 teaspoon baking soda                                         
    1 1/4 teaspoons salt                                           
    1 1/2 teaspoons ground cinnamon                                
    1 1/4 teaspoons ground ginger                                  
    3/4 teaspoon ground nutmeg                                     
    2 3/4 sticks unsalt butter room temp.                          
    2 1/4 cups packed light brown sugar                            
    2 lg. eggs                                                     
    14 ounces canned solid pack pumpkins                           
    1 cup + 1 tbsp. evaporated milk                                
    1 tablespoon vanilla extract                                   
    4 cups confectioners' sugar sifted                             

Brown butter, also called beurre noisette, is formed when the milk proteins and sugars in butter caramelize during cooking, giving it a deep, nutty flavor.

Preheat oven to 375°. Line baking sheets with parchment paper; set aside.  Fit a pastry bag with a large coupler and a 1/2-inch plain round tip (such as an Ateco #806); set aside.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale, about 3 minutes. Mix in eggs, scraping down sides of bowl as needed. On low speed, add pumpkin, 3/4 cup milk, and 1 teaspoon vanilla; mix until combined, about 2 minutes. Add flour mixture; mix, scraping down sides and bottom of bowl as needed, until well combined.

Transfer 1 1/2 cups batter to pastry bag. Holding tip close to parchment paper, pipe 1 1/2-inch rounds 1 inch apart. Repeat with remaining batter. Bake until tops are springy to the touch, about 12 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely.

Meanwhile, put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook until golden brown, about 3 minutes.

Immediately pour butter over confectioners' sugar, scraping any brown bits from sides and bottom of pan. Add remaining 5 tablespoons milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing on each cookie. (If icing becomes stiff, stir in a little more evaporated milk until spreadable.)

Cookies can be stored in an airtight container up to 3 days.