Hope’s Homemade Pumpkin Cookies

Recipe from Christian Riegler

Serves about 24 people

Ingredients for Cookies:

2 3⁄4 cups all-purpose our
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-packed pumpkin (14 oz)
3⁄4 cup evaporated milk
1 teaspoon pure vanilla extract

Ingredients for 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 for Cookies:

1. Preheat the oven to 375 degrees. Whisk together our, 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 tted with the paddle attachment. 3. Mix on medium speed until pale and u y, about 3 minutes.
4. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add our mixture; mix until combined.
5. Transfer 1 1⁄2 cups batter to a pastry bag tted with a 1⁄2-inch plain tip. Pipe 1 1⁄2 inch rounds onto parchment-lined baking sheets, spacing 1 inch apart.
6. 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.

Directions for Icing:

1.Put confectioners’ sugar in a large bowl; set aside.
2. Melt butter in a small saucepan over medium heat.
3. 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.
4. Add evaporated milk and vanilla; stir until smooth.
5. Spread about 1 teaspoon of icing onto each cookie. If icing sti ens, stir in more evaporated milk, a little at a time.

Thanksgiving Herb Roasted Turkey