Our little neighborhood does it up right.
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:
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.
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.
Meanwhile, have yourselves a “sincerely” wonderful Halloween!
barely adapted from Martha Stewart Cookies
1 1/2 sticks unsalted butter, room temperature
2 1/4 c. packed light brown sugar
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.
This delicious recipe brought to you by Sheri Silver