This recipe is adapted from a recipe from Martha Stewart Living magazine, October 2004)
These cookies really make the season. They are even better with cream cheese frosting. There is a synergy that happens when you add this frosting to them. When my sister and I were young, our mother took us to a bakery somewhere on either Palm Blvd or Central Blvd. in Brownsville, Texas that made soft carrot cake cookies with cream cheese icing. These cookies remind me of these a little. They are soft, like mini cakes, with yummy frosting.
2 ¾ Cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 ¼ tsp. kosher salt
2 ¼ tsp. ground cinnamon
1 ½ tsp. ground ginger
¾ tsp. ground nutmeg
1 ½ sticks unsalted butter, preferably Plugra, softened
2 ¼ cups packed light brown sugar
2 large eggs
1 ½ cups (14 ounces) canned solid-pack pumpkin, preferably organic
¾ cup, evaporated milk
1 tsp. vanilla
Preheat oven to 375 degrees F.
Line baking sheets with parchment paper.
Fit a pastry bag with a large coupler and a ½ -inch plain round tip (such as Ateco #806).
(You can also use a Ziplock freezer bag, fill it with batter, and snip off a corner of the bag and pipe the cookie rounds this way.)
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl. Set aside.
Cream 12 tablespoons (1 ½ sticks) butter, and brown sugar on medium speed in the bowl of electric mixer with paddle attachment, until pale, about 3 minutes. Mix in eggs, scraping down sides of bowl, as needed. On low speed, add pumpkin, ¾ cup evaporated milk, and 1 tsp. vanilla; mix until combined about 2 minutes. Add flour mixture; mix, scraping down sides and bottom of bowl as needed until well-combined.
Transfer 1 ½ cups of batter to pastry bag, or into Ziplock bag. Holding tip close to parchment paper, pipe 1 ½ inch rounds 1 inch apart. Repeat with the remaining batter. I made mine 12 cookies per sheet.
Bake until tops are springy to the touch, about 9 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely.
Frost with cream cheese frosting. (recipe follows)
Cream Cheese Frosting
Have the cream cheese cold and butter at room temperature
In a medium bowl of an electric mixer, beat with wire whisk attachment until just blended:
8 oz cream cheese
5 Tbs. butter
2 tsp. vanilla
pinch of kosher salt
Add one-third at a time, and beat until just smooth and the desired consistency:
2 to 2 ½ Cups powdered sugar, sifted.
If needed, add a tablespoon or two of whole milk or cream.
If frosting is too stiff, beat for a few seconds longer. Do not overbeat.
This keeps refrigerated, up to one week, or freeze for up to three months. Soften and stir until smooth before using.