Pumpkin Cookies with Brown Butter Icing

Ingredients

• 2.8 cups flour all-purpose
• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1.3 teaspoons salt 
• 1.5 teaspoons ground cinnamon 
• 1.3 teaspoons ground ginger 
• 0.8 teaspoon nutmeg 
• 0.8 cup butter unsalted softened ()
• 2.3 cups brown sugar packed
• 2.3 cups brown sugar packed
• 2 large eggs 
• 14 ounces shortening canned
• 1 cup evaporated milk plus more if needed
• 1 teaspoon vanilla extract pure
• 4 cups powdered sugar sifted

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• hand mixer
• pastry bag

Directions

1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes.
3. Mix in eggs. Reduce speed to low.
4. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes.
5. Add flour mixture; mix until combined.
6. Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart.
7. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes.
8. Transfer cookies to wire racks; let cool completely.
9. Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
10. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan.
11. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth.
12. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.