This is a yummy little recipe that I made this past weekend. If you haven't tried these, you really should! They're the perfect Fall treat.
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)
3/4 cup evaporated milk
1 teaspoon pure vanilla extract
For The Icing
4 cups confectioners' sugar, sifted
10 tablespoons (1 1/4 sticks) unsalted butter
1/4 cup plus 1 tablespoon evaporated milk
2 teaspoons pure vanilla extract
Preheat oven to 375F. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon and nutmeg; set aside.
Put butter and brown sugar into bowl of electric mixer and blend on medium speed until pale and fluffy. Mix in eggs. Reduce speed to low. Add in pumpkin, evaporated milk and vanilla. Mix until well blended, about 2 minutes. Add in flour mixture and mix until well blended.
Drop spoonfuls of batter (I used a small scoop for uniform cookies) about 1" apart on cookie sheets. Bake until tops spring back, about 12 minutes. Cool on sheets about 5 minutes, then transfer to cookie racks to cool completely.
For the icing, put the confectioners sugar into a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners sugar, scraping pan well. Add evaporated milk and vanilla; stir until smooth. Spread icing onto cookies, adding more evaporated milk to icing mixture as needed (the icing is very stiff).