Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pumpkin Cookies with Brown Butter Icing 3.8 (561) 36 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 15, 2020 Rate PRINT Share Close Yield: 6 dozen These soft cookies are like mini pumpkin cakes—and you're guaranteed to get a bit of sweet, brown-butter-flecked icing in every bite. A combination of ground cinnamon, nutmeg, and ginger flavor the moist pumpkin batter. Ingredients 2 ¾ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 ¼ teaspoons salt 1 ½ teaspoons ground cinnamon 1 ¼ teaspoons ground ginger ¾ teaspoon ground nutmeg ¾ cup (1 ½ sticks) unsalted butter, softened 2 ¼ cups packed light-brown sugar 2 large eggs 1 ½ cups canned solid-pack pumpkin (14 ounces) 1 cup plus 1 tablespoon evaporated milk, plus more if needed 1 teaspoon pure vanilla extract 4 cups confectioners' sugar, sifted Directions Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as 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 and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. Transfer 1 1/2 cups batter to a pastry bag. 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. Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons 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 remaining 5 tablespoons evaporated milk and remaining 2 teaspoons 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. Cook's Notes Cookies can be stored in single layers in airtight containers at room temperature up to 3 days. Originally appeared: Martha Stewart Living, October 2004 Rate It PRINT