Sadly, I think summer might officially be over in San Francisco. The past few days have been chilly, drizzly and grey. I’d complain more, but the end of summer means the start of fall … new ingredients to choose from, heartier recipes to make and PUMPKIN EVERYTHING!
This week’s baking therapy showcases fall flavors- pumpkin, cinnamon, ginger, and nutmeg. Plus, who doesn’t love browned butter?!
I halved the recipe because I didn’t think Jordan and I could consume 6 dozen pumpkin cookies over the next few days, but the whole recipe is below.
Pumpkin Cookies with Browned Butter Icing, adapted from Martha Stewart Living
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
For the 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 Mix on medium speed until pale and fluffy. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended. Add flour mixture; mix until combined.
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (you could also use large ziplock with the tip cut off one corner). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
For the 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.
Conclusions: The cookies are soft and delicate with a subtle pumpkin flavor. Sadly, I over-iced them and the browned butter flavor was a bit overpowering. A lighter coating of icing next time, plus a little bit more of the spices and they’ll be spot on. Despite their imperfections, with a cup of tea or coffee these little guys are delightful!