What’s for Halloween – Pumpkin Cookies

Happy Halloween!  My little pirate is taking a nap so I thought I’d post this delicious pumpkin cookie recipe, from Martha Stewart.  I made them a few days ago and they are perfect alone or with a steamy mug of tea – which is something I’m craving since there is snow on the ground here in Ottawa!

Pumpkin Cookies with Brown Butter Icing – Martha Stewart Recipes

Ingredients

Makes about 6 dozen - I made mine a little big (I didn’t have a pastry bag and tip to use, so I just scooped out dough with a spoon), so I got about 4 dozen.

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

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

4 Comments on What’s for Halloween – Pumpkin Cookies

    • Stacey
      November 1, 2010 at 2:20 PM (7 years ago)

      Seriously, they are crazy good! The icing would be fab on pretty much anything *drool*

      Reply
  1. Kaisa
    November 4, 2010 at 7:18 PM (7 years ago)

    mm, they look so good!

    Reply

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