Pumpkin Cookies

For the past four months or so, I was in West Side Story at my school- which explains my lack of postings over the past month or so. During that time, this play became the primary focus of my life. Practice was every day for about 6 hours a day, and started right after we got out of school. The cast really grew together and became one big family. On one of the last shows, I made these pumpkin cookies for the cast. Needless to say, they were a hit!

2¾ cups flour
1 tsp baking powder
1 tsp baking soda
1¼ tsp salt
1½ tsp cinnamon
1¼ tsp ginger
¾ tsp nutmeg
1½ sticks room temperature butter
2¼ cups brown sugar
2 eggs
1½ cups canned pumpkin
¾ cups evaporated milk
1 tsp vanilla

Preheat oven to 375 degrees. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a bowl. In a separate bowl, mix butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low and add the pumpkin, evaporated milk, and vanilla. Mix until well blended. Add flour mixture and mix until combined.
Put about half the batter in a pastry bag (or a ziplock or plastic bag with the corner cut off about ¾ inch up). Make 1½ inch sized cookies from this onto parchment-paper lined baking sheets, spacing them about 2 inches apart. Bake cookies, rotating sheets halfway through, for about 12 minutes.

Recipe from "Martha Stewart's Cookies"