My favorite Pumpkin Cookie recipe comes from an amazing co-worker from Utah. Cindy is an fantastic cook and these cookies are the best! They most definitely symbolize fall for us, and are probably the main reason we became so obsessed with pumpkin recipes.
Pumpkin
Cookies
2 ¾ c. all purpose flour ¾ c. butter,
softened
1 tsp. baking powder 2 ¼ c. brown
sugar, pack
1 tsp. baking soda 2
large eggs
1 ¼ tsp. salt 1
½ c. can pumpkin (14 oz)
1 ½ tsp. cinnamon ¾
c. evaporated milk
1 ¾ tsp. ginger 1
tsp. vanilla
¾ tsp. nutmeg
Whisk together flour, baking powder, baking soda,
salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream butter and brown sugar until pale,
about 3 minutes. Mix in eggs, scraping
down sides of bowl as needed. On low
speed, add pumpkin, evaporated milk, and vanilla; mix until combined, about 2
minutes. Add flour mixture; mix scraping
down sides and bottom of bowl as needed, until well combined. Drop onto parchment covered cookie sheets
about 1 inch apart. Bake at 375 until
tops are springy to the touch, about 10-12 minutes. Let cool on sheets 5 minutes; transfer to
wire racks to cool completely. Ice
cookies with brown butter icing.
Brown
Butter Icing:
4 c. powdered sugar, sifted 2 tsp. vanilla
10 T. butter 5
T. evaporated milk
Put powdered sugar in a large bowl; set
aside. Melt butter in a small saucepan
over medium heat. Cook until golden
brown, about 3 minutes. Immediately pour
butter over powdered sugar, scraping any brown bits from sides and bottom of
pan. Add milk and vanilla; mix until
smooth. Spread on cooled cookies.
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