Pumpkin Cookies with Brown-Butter Icing

• 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 freshly grated nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 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
• 4 cups confectioners sugar, sifted
• 10 tablespoons (1 1/4 sticks) unsalted butter
• 1/4 cup plus 1 tablespoon evaporated milk, plus more if needed
• 2 teaspoons pure vanilla extract

1. Preheat the oven to 375F.
2. Make cookies: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
3. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
4. Beat on medium speed until pale and fluffy, about 3 minutes.
5. Mix in eggs.
6. Reduce speed to low.
7. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes.
8. Add flour mixture; mix until combined.
9. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806).
10. Pipe 1 1/2-inch rounds onto parchment paperlined baking sheets, spacing 1 inch apart.
11. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes.
12. Cool on sheets on wire racks 5 minutes.
13. Transfer cookies to wire racks; let cool completely.
14. Make icing: Put confectioners sugar in a bowl.
15. Melt butter in a small saucepan over medium heat.
16. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
17. Immediately add butter to confectioners sugar, scraping any browned bits from sides and bottom of pan.
18. Add evaporated milk and vanilla; stir until smooth.
19. Spread about 1 teaspoon icing onto each cookie.
20. If icing stiffens, stir in more evaporated milk, a little at a time.
21. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

flour, baking powder, baking soda, coarse salt, ground cinnamon, ground ginger, nutmeg, unsalted butter, brown sugar, eggs, pumpkin, milk, vanilla, confectioners sugar, butter, milk, vanilla

Taken from www.epicurious.com/recipes/food/views/pumpkin-cookies-with-brown-butter-icing-389330 (may not work)