These cookies are really just a bunch of muffin tops (yeah...) and you don't need a special pan. The original recipe from Martha Stewart on her website. My slightly tweaked version below.
Cookies:
2 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 1/2 tsp ground cinnamon
1 1/4 tsp ground ginger
3/4 tsp ground nutmeg
3/4 cup (1 1/2 stick) unsalted butter, softened
2 1/4 cups packed brown sugar
2 large eggs
1 1/2 cups pumpkin puree
1 tsp vanilla extract
2 cups powdered sugar, sifted
5 tbsp unsalted butter
1/8 cup evaporated milk
1 teaspoons pure vanilla extract
Pipe cookies onto a silpat covered cookie sheet in 1 1/2 in rounds and bake for 12 minutes. Transfer to rack and cool.
Melt and brown butter. Remove from heat, stir in sugar, then milk, and vanilla. Stir until very smooth. Use scant tsp per cookie. Add milk if the icing firms up too much
Icing:
Preheat oven to 375 degrees. Whisk together dry ingredients. In another bowl, cream butter and sugar. Beat eggs, pumpkin, and vanilla till smooth, then add dry ingredients in stages till thoroughly combined.
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