Our little neighborhood does it up right.

In addition to our block parties (for which I’ve made these and these), we have started some sweet traditions for our VERY favorite holiday – Halloween.

It started last year with a munchkin parade that ended at a neighbor’s house for drinks and treats. And this year we added an outdoor movie night (“It’s the Great Pumpkin, Charlie Brown”, duh) with cider and doughnuts.

For the post-parade party I wanted to do a more “grown-up” treat this year (I served these up last year). I knew I wanted pumpkin but was looking for something a bit different than the bread/doughnut/pie offering.

You know, like these:

pumpkin cookies with brown butter icing

And while these looked like they’d probably be pretty good, I was seriously surprised at how absolutely delicious they turned out to be. I was expecting more of a cake-like whoopie pie, with dollop of icing on top. Instead, I got THE most tender, delicate cookie, with a brown butter icing that was eat-with-a-spoon worthy.

pumpkin cookies with brown butter icing

My only issue with this recipe is that it makes a LOT (like, over 6 dozen), and only keeps for a few days. So I decided to freeze half of the cookies unfrosted, to see how they hold up after being frozen. I’ll let you know how that works out.

pumpkin cookies with brown butter icing

Meanwhile, have yourselves a “sincerely” wonderful Halloween!

Pumpkin Cookies With Brown Butter Icing
barely adapted from Martha Stewart Cookies

1 1/2 sticks unsalted butter, room temperature
2 1/4 c. packed light brown sugar
2 eggs
1 1/2 c. canned pumpkin (I used a 15 oz. can)
3/4 c. evaporated milk
1 t. vanilla
2 3/4 c. flour
1 t. baking powder
1 t. baking soda
1 1/4 t. kosher salt
1 1/2 t. cinnamon
1 1/4 t. ginger
3/4 t. nutmeg

4 c. confectioner’s sugar
1 1/4 sticks butter
1/4 c. + 1 T. evaporated milk
2 t. vanilla

Make the cookies: Pre-heat oven to 375 – line 4 baking sheets with parchment paper. Beat butter and sugar in an electric mixer on medium speed for 3 minutes. Add eggs, pumpkin, evaporated milk and vanilla – mix on low speed till well blended. Add flour and  remaining dry ingredients; mix till blended.

Transfer batter to a large heavy-duty ziploc bag – snip a 1/2″ hole in one corner. Pipe 1 1/2″ rounds, spaced 1″ apart, on your prepared baking sheets. Bake 12 minutes or till tops of cookies spring back. Cool on sheets for 5 minutes; transfer to wire racks to cool completely.

Make the icing: Place confectioner’s sugar in a large bowl; set aside. Melt butter in a small saucepan and cook, swirling, till golden brown and smells nutty. Immediately add to confectioner’s sugar, scraping up any browned bits in the pan. Add evaporated milk and vanilla – stir till smooth.

Using a small angled spatula, spread some icing onto each cookie. If icing gets too stiff to spread, add a little evaporated milk and stir.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

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