I’ve been absent from my little blog here for quite some time due to numerous issues like my computer crashing, and other life issues. Oh life! I decided that I definitely needed to come back with an amazing recipe that will knock your socks off. And friends, the only thing needed in this title was Pumpkin.
Oh pumpkin, you can do no wrong. I’m obsessed with pumpkin everything. In fact, I have so many pumpkin recipes to share that I’m just warning you now, there may be a slew of pumpkin recipes coming here in the next few weeks. But let’s come back to this recipe. This cookie is a perfectly billowy, soft cake-like cookie, topped with the ever so popular ingredient; brown butter, in the frosting. It’s insanely good. And even better, I promise it’s thee cookie you’ll want to share at all of your fall gatherings and one you must make at least three times this season.
This cookie has the perfect blend of fall spices that make you wanting more. Like, it’s actually addicting. For me anyway. Cinnamon, nutmeg and ginger are my perfect spice match made in heaven. These cookies are also not your typical drop cookies, or ones you would use a cookie scoop with. You’ll need a piping bag fitted with a large round tip to ensure the perfect size.
Let’s begin by preheating your oven to 375º. Measure out all of your ingredients from the recipe list, and make sure to have all of the ingredients at room temperature for at least 30 minutes. Whisk together the dry ingredients including the flour, baking powder, baking soda, kosher salt, cinnamon, ginger and nutmeg in a medium bowl. Place the butter and brown sugar in the bowl of an electric stand mixer fitted with the paddle attachment and beat on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, reducing speed to low. Add the pumpkin, evaporated milk and vanilla paste or vanilla and mix until well combined, about 2 minutes. Add the flour mixture and mix until combined. Transfer the batter to a pastry bag fitted with a large round tip (I use Ateco #806). Or you could cut the end off a zip top bag, and pipe 1- 1½ inch rounds onto a parchment lined baking sheet, spacing at least one inch apart.
Bake cookies rotating the pan halfway through, until the tops spring back, about 12 minutes. Repeat with remaining batter. The batter will make 4-6 dozen total depending on the size you make them. Cool for 1 minute on the sheet, then transfer to a wire rack and let cool completely.
For the frosting, put sifted confectioners sugar in a bowl. To make brown butter, melt the butter in a small saucepan over medium heat. Cook, swirling the pan occasionally. The butter will pop loudly for a minute, then the popping will reduce and a bit of foam will appear on the top. You can skim off the foam, but it is not necessary. The butter at this point should turn a beautiful golden brown. The total time for this should only be about 3 minutes. You’ll want to keep an eye on it so it doesn’t burn. Immediately add the butter to the confectioners sugar. Scrape any brown bits from the sides and bottom of the pan. Add the evaporated milk and vanilla; stir until smooth. Let the frosting sit for a few minutes. It’s a bit runny at first, which makes it hard to frost the cookies. Frost immediately using a small, offset spatula.
You’ll likely want to eat a few cookies at this point, and by all means please do. But a little note, these cookies are amazing when they are cold. Yes, cold. As in in the refrigerator for a few hours, even better overnight. The cookies will keep up to three days but you’ll need to store them in an airtight container in single layers. Don’t stack them or they will stick together. And enjoy one of the best pumpkin cookies you’ll ever have!