pumpkin sugar love.

so, i swiped this blog from “Just Baked“, a blog i recently stumbled upon. of course, it is a martha recipe, but no joking guys, every treat i have ever made or tasted by martha is right up my alley. so, for those that are not martha fans, i do apologize for the bombardment! i have not made these yet, but my office is having a halloween party next tuesday, and it seems like the perfect time to try out my new halloween cookie cutters and a tasty recipe! so, we can try this one out together. enjoy!

Pumpkin Cookies with Brown Butter Icing
Yield: 6 dozen (I got 4 dozen)

For the cookies:

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoons coarse salt
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups packed light-brown sugar
2 large eggs
1 1/2 cups canned solid-pack pumpkin (14 ounces) Almost a whole 15 oz can
3/4 cup evaporated milk
1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees. Whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Set aside.

In the bowl of an electric mixer fitted with the paddle, mix the butter and brown sugar on medium until pale and fluffy, ~3 minutes. Mix in eggs one at a time. Reduce the speed to low. Add the pumpkin, evaporated milk, and vanilla. Mix until well blended, ~ 2 minutes. Note: The mixture will look curdled, don’t worry. Add flour mixture and mix until combined. It shouldn’t look curdled anymore.

Martha says: Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806) and pipe 1 1/2-inch rounds onto parchment-lined baking sheets, 1 inch apart. I used a cookie scoop and it worked great. Bake the cookies, rotating sheets halfway through baking. When done, the tops should spring back, ~ 12 minutes. Cool on sheets on wire racks for 5 minutes. Transfer cookies to wire rack and cool completely before frosting.

For the brown butter icing:

-4 cups confectioners’ sugar, sifted
-10 tablespoons (1 1/4 sticks) unsalted butter
-1/4 cup plus 1 tablespoon evaporated milk Save the remaining milk to thin the frosting out if it thickens too much while frosting all the cookies
-2 teaspoons pure vanilla extract I used vanilla bean paste….I love those specks!

Measure the confectioners’ sugar and put into a large bowl. Set aside. In a small saucepan, melt the butter over medium heat. Cook the butter, swirling pan occasionally, until golden brown, ~ 3 minutes. Watch carefully, you want brown bits, not black. Immediately pour the browned butter into the bowl of confectioners’ sugar. Make sure to scrape any browned bits from sides and bottom of pan. Pour in the evaporated milk and 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. Let sit for a few hours to set before packing up for storage. Make sure to place wax paper in between each layer to prevent sticking.”

Monday i will share a DIY date night i am making for adam. i am pretty excited about it, so i hope all goes well!

happy thursday!


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