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1
Preheat the oven to 375F.
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2
Make cookies: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
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3
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment.
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4
Beat on medium speed until pale and fluffy, about 3 minutes.
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5
Mix in eggs.
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6
Reduce speed to low.
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7
Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes.
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8
Add flour mixture; mix until combined.
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9
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806).
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10
Pipe 1 1/2-inch rounds onto parchment paperlined baking sheets, spacing 1 inch apart.
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11
Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes.
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12
Cool on sheets on wire racks 5 minutes.
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13
Transfer cookies to wire racks; let cool completely.
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14
Make icing: Put confectioners sugar in a bowl.
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15
Melt butter in a small saucepan over medium heat.
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16
Cook, swirling pan occasionally, until golden brown, about 3 minutes.
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17
Immediately add butter to confectioners sugar, scraping any browned bits from sides and bottom of pan.
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18
Add evaporated milk and vanilla; stir until smooth.
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19
Spread about 1 teaspoon icing onto each cookie.
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20
If icing stiffens, stir in more evaporated milk, a little at a time.
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21
Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
