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Pumpkin Cookies with Browned Butter Icing

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Ingredients You'll Need

2 3/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
2 3/4 sticks unsalted butter, softened
2 1/4 cups light brown sugar, packed
2 large eggs
1 1/2 14 ounces canned solid pack pumpkin
1 cup plus 1 tablespoon evaporated milk
1 tablespoon pure vanilla extract
4 cups confectioner's sugar, sifted


Preheat 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 tip and set aside.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl; set aside. Cream 1 1/2 sticks of butter and brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale, about 3 minutes. Mix in eggs, scraping down sides of bowl as needed. On low speed, add pumpkin, 3/4 cups milk and 1 teaspoon vanilla; mix until combined about 2 minutes. Add flour mixture; mix, scraping down sides and bottom of bowl as needed, until well combined. Transer 1 1/2 cups batter to pastry bag. Holding tip close to parchment paper, pipe 1 1/2 inch round 1 inch apart. Repeat with remaining batter. Bake until tops are springy to the touch, about 12 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely. Meanwhile, put confectioners sugar in a large bowl; set aside. Melt remaining butter in a small saucepan over medium heat. Cook until golden brown, about 3 minutes. Immediately pour butter over sugar, scraping any brown bits from sides and bottom of pan. Add remaining milk and remaining 2 teaspoons vanilla; stire until smooth. Spread about 1 teaspoon icingn on each cookie. (If icing becomes stiff, stir in a little more evaporated milk until spreadable). Cookies can be stored in an airtight container for up

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