Pumpkin Cake Cookies with Brown Butter Icing

Preheat your oven to 375 F. If you have a convection oven use it so you can bake lots of sheets at once. Also, line your baking sheets with parchment paper or Silpat mats.

For the cookies:

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. Set aside.

In a large bowl cream the softened butter and brown sugar until pale. Mix in eggs, pumpkin, evaporated milk and vanilla until combined. Add flour mixture and mix until combined.

Transfer the batter to a pastry bag fitted with a large round tip (or a zip top bag with the corner cut out. Pipe out 1½” rounds of batter, spacing them about 1” apart on the parchment paper.

Bake for about 12 minutes, until the tops are springy and lightly browned at the edges. Remove pan from oven. Transfer cookies to a cooling rack and cool completely before icing.

For the icing:

Melt the butter in a small saucepan on medium heat until golden brown. You’ll see little brown specs floating in the butter and sitting on the bottom. This will usually take between three and five minutes. Go slow if you’re nervous. Immediately remove from heat and combine with the icing sugar, vanilla and evaporated milk in a large bowl. Stir until smooth.

As cookies cool, dip the tops of the cookies into the icing then set the cookies onto a sheet of parchment paper and let the icing harden. If the icing becomes stiff before you are done dunking them all, whisk in a little more milk, a tablespoon at a time.