For the Cookies2 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ¼ teaspoons coarse salt
1 ½ teaspoons ground cinnamon
1 ¼ teaspoons ground ginger
¾ teaspoon ground nutmeg
¾ cup unsalted butter, softened
2 ¼ cups packed light-brown sugar
2 large eggs
1 ½ cups (14 oz.) canned solid-pack pumpkin
¾ cup evaporated milk
1 teaspoon pure vanilla extract
For the Icing
4 cups confectioners' sugar, sifted
10 Tablespoons (1 ¼ sticks) unsalted butter
¼ cup plus 1 tablespoon evaporated milk,
2 teaspoons pure vanilla extract
1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 ½ cups batter to a pastry bag fitted with a ½-inch plain tip. Pipe 1 ½-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in 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 any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
