Pumpkin Walnut Cookies With Brown Butter Frosting

From The Magnolia Bakery

• Ready In: 1 hr 28 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• Cookie

• 2 1⁄2 cups all-purpose flour
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  teaspoon allspice
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground ginger
• 4  tablespoons unsalted butter, softened
• 1 1⁄2 cups  firmly packed light brown sugar
• 2  large eggs, at room temperature
• 1  cup canned pumpkin puree
• 2  teaspoons vanilla extract
• 1  cup  chopped walnuts

• Frosting

• 2  cups powdered sugar
• 3  tablespoons milk
• 1  teaspoon vanilla extract
• 3  tablespoons unsalted butter

• Garnish

•  walnut halves

Directions

1. Preheat oven to 375°; to make the cookies—in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
2. In another bowl, cream the butter and sugar until evenly combined.
3. Add in the eggs, pumpkin, and vanilla; beat well.
4. Add the dry ingredients and mix thoroughly; stir in the walnuts.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
6. *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
7. Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
8. To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
9. In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
10. Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
11. When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
12. Let icing set before stacking the cookies or they will stick together.