I made these cookies the other day for when we had the missionaries over for dinner. They had an appointment to get to and were in a hurry after we ate our meal so I served a few of them before I had put on the icing and they were a big hit - everyone proclaimed that they didn't need the icing. While they chatted with David a few minutes I whipped together the icing and frosted a few of them and then had them try the cookies again. "That icing put them over the top!" they cried! So, yes. I think they were good. I wouldn't know personally since I'm still not eating sugar yet but they looked divine. The pictures are lame and I ran out of powdered sugar so the icing was a bit runny but follow the directions and you'll be fine.
2 3/4 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
1 1/2 teaspoon cinnamon
1 1/4 teaspoon ground ginger
3/4 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) butter, softened
2 1/4 cup brown sugar, packed
1 1/2 cups pumpkin puree (canned pumpkin)
3/4 cup evaporated milk
1 teaspoon vanilla extract
Preheat oven to 375. Whisk together all the dry ingredients in a medium bowl and set aside.
In a stand mixer with the paddle attachment, cream together the butter and the brown sugar. Add the eggs and blend at medium speed for 3 minutes until light and fluffy. Stir in pumpkin, milk and vanilla until smooth. Add flour mixture and mix until combined.
Transfer 1/4 of the batter into a large Ziploc bag (or if you are fancy and want to use a pastry bag with a large tip, do that) and cut off about 1/4 inch off one of the corners to squeeze out the batter onto parchment or Silpat-lined baking sheets. Make the cookies about 1 1/2 inches and space them an inch apart. Bake for 12 minutes, rotating half way through. Cool on sheets for 5 minutes and then cool completely on wire racks.
Brown Butter Icing:
4 cups powdered sugar
10 Tablespoons (1 1/4 sticks) butter
1/4 cup evaporated milk (I used regular milk cause I threw away the rest of my can like a dum-dum and it was fine)
2 teaspoons vanilla extract
Put powdered sugar in a medium bowl and set aside. Melt butter in a small saucepan over medium heat and cook, swirling occasionally, for about 3 minutes until the butter turns a golden brown and starts to smell a bit nutty. Immediately add butter to the powdered sugar and add milk and vanilla. Whisk until smooth (you can add a little more milk if it's too stiff). Spread about 1 teaspoon of icing on each cookie.