Martha Stewart has a simple and easy-to-follow recipe for pumpkin cookies topping with a brown butter icing. The recipe yields approximately 72 cookies, which last for up to three days.
Preheat the oven to 375 F. Whisk together 2 3/4 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/4 teaspoon of coarse salt, 1 1/2 teaspoons of ground cinnamon, 1 1/4 teaspoons of ground ginger and 3/4 teaspoon of ground nutmeg. Set aside.
In a mixer, mix 3/4 cup of unsalted butter and 2 1/4 cups of packed light brown sugar. Mix for 3 minutes or until pale and fluffy. Add 2 large eggs, and reduce the mixer speed to low. Add 1 1/2 cups canned pumpkin, 3/4 cup of evaporated milk and 1 teaspoon of vanilla extract. Blend for 2 minutes, and add the flour mixture. Mix thoroughly.
Transfer 1 1/2 cups batter to a pastry bag with 1/2-inch tip. Pipe 1 1/2-inch rounds onto a baking sheet. Bake for 12 minutes, and let it cool for 5 minutes. To make the icing, melt 10 tablespoons butter in a saucepan for 3 minutes. Add butter to 4 cups of confectioners' sugar. Add 1/4 cup plus 1 tablespoon of evaporated milk and 2 teaspoons of vanilla extract. Stir, and spread 1 teaspoon of icing onto each cookie.