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Martha Stewart Pumpkin Cookies with Brown Butter Icing

December 12, 2010 By denise 3 Comments

Oh pumpkin. Where have you been all my life? Up until this year, I was never really a fan of pumpkin but this year, I absolutely adore pumpkin in everything. Especially cupcakes and cookies. I meant to make these cookies for Thanksgiving but just couldn’t get the energy to make them. Finally I pulled it together this week and I am so glad I did. They were delicious! I should have added a bit more evaporated milk to the icing to make it a little thinner, but other than that they were perfection. They rank right up there with Ina Garten’s Pumpkin Cupcakes with Maple Frosting.

I also made these into Whoopie Pies. They were so cute! I will definitely make these cookies again. Leave it to Martha to make killer pumpkin cookies. ; ;


Martha Stewart Pumpkin Cookies with Brown Butter Icing

Ingredients:

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

Instructions:

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.

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.

Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (or you can do like I did and use a ziplock bag if you are in a pinch). 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.

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. Makes about 6 dozen



Linked at: Eat at Home
I entered these in the Culinary Smackdown at uTry.it

Linked up at 12 Days of Christmas Cookies Party

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Filed Under: Christmas, Dessert, Recipes, Thanksgiving

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Comments

  1. Amy says

    March 4, 2011 at 6:31 pm

    Thank you for participating the Smackdown Battle. Best of luck to you. These Pumpkin Cookies look and sound delicious. Wonderful choice to submit these cookies for the contest.

    If you haven’t done so, please sign up as a follower on my blog so you won’t miss out on the winner announcement and new posts. Have a wonderful day!

    Amy
    http://utry.it
    Reply
  2. Sarah C. says

    December 2, 2012 at 8:17 am

    Thanks so much for linking these up! I love MS recipes and these sound wonderful!
    Reply

Trackbacks

  1. Pumpkin and Biscoff Cookies says:
    September 19, 2013 at 11:13 am
    […] thought of combining Biscoff with it. My favorite pumpkin cookies are ones I made from a Martha Stewart recipe so I tweaked that some to make […]
    Reply

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