Little Delights: Pumpkin Bites

"These pillowy spice cookies transform pumpkin pie flavors into portable treats."

-Martha Stewart Living 

Pumpkin Cookies with 

Brown Butter Icing

I finally decided to venture into the world of Pinterest a few months ago.  The first thing I ran into was this little recipe c/o Joyous . Pinterest, you are amazing, but I know you will drain all my free time (what free time??), so for now I've said goodbye. But hey, at least I discovered this amazing recipe. These little gems have been a hit everywhere I've taken them. These puffy little cake-like bites are delicious and not too sweet so they appeal to a variety of people. The frosting is quite delicious, but since I'm not such a fan of frosting, the second time I made them, I dusted half with powder sugar and the other half I sprinkled with sugar crystals before I baked them. All three toppings worked like a charm! 

• Ingredients

  For The Cookies

  • 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 ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 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

• For The Icing

  • 4 cups confectioners' sugar, sifted
  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1/4 cup plus 1 tablespoon evaporated milk
  • 2 teaspoons pure vanilla extract

Directions

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 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-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.

Recipe c/o: Martha Stewart 

I'd love to hear how these cookies worked out for you!

Love,
B