Pumkin Cookies with Brown Butter Icing

2 3/4 cups All purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/4 tsp coarse salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground ginger
3/4 tsp freshly grated nutmeg
3/4 c (1 1/2 sticks) unsalted butter,
room temperature
2 1/4 cups packed light brown sugar
2 large eggs
1 1/2 cups canned solid pack pumpkin
3/4 c evaporated milk
1 tsp pure vanilla extract

Preheat the oven to 375. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk and vanilla; mix until well blended. Transfer batter to a pastry bag fitted with a 1/2 inch plain tip (such as Ateco #806) Pipe 1 1/2 inch rounds onto parchment paper-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating halfway through, until tops spring back about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.

Brown Butter Icing

4 cups confectioners sugar
10 T unsalted butter
1/4 c plus 1 T evaporated milk
2 tsp vanilla exctract

Place sugar in bowl. Melt butter in saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediatelty add butter to sugar. Add evaporated milk and vanilla until smooth.