Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pumpkin Cookies with Brown Butter Icing 3.8 (561) 36 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 15, 2020 Print Rate It Share Share Tweet Pin Email 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. Rate it Print