You are absolutely going to love these pumpkin cookies with penuche frosting. Pumpkin cookies are amazing enough on their own, but have you ever had cookies with penuche frosting?! Incredible!
Pumpkin Cookies with Penuche Frosting
Pumpkin Cookies with Penuche Frosting are very soft and tender. The frosting and pecans make it one of the most luscious cookies ever. My goodness, this cookie is the most soft, tender cookie I’ve ever made. This little gem practically melts in your mouth!
The Penuche Frosting fits this cookie like a glove. The frosting is made by cooking butter and brown sugar till it boils for one minute and then letting it cool for 10 minutes. After it cooled mine looked like it had firmed up on the bottom of the pan. I took it out in pieces and put it into the mixing bowl and added the milk. I let it mix until it melted beautifully into a nice tan color. I added 1 3/4 cups of powdered sugar to make a spreadable frosting to my liking.
I decided to put the pecans in the recipe on top of the frosting instead of inside the batter. I thought it made a nice decoration. I pressed the pecans into the penuche lightly with my hand so they would adhere. Putting the nuts on top would be a great way to please those people that don’t care for nuts and those who do. The frosting drys to make these cookies stackable or able to be packaged up. These pumpkin cookies have found a permanent place in my recipe box, they’re incredible! Enjoy!
Pumpkin Cookies with Penuche Frosting
Ingredients
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
Penuche Frosting
- 3 Tablespoons brown sugar
- 2 Tablespoons butter
- 3 Tablespoons milk
- 1 3/4 - 2 cups confectioners sugar
Instructions
- In large bowl cream butter and sugars. Beat in egg. Add pumpkin and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in pecans.
- Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 11 to 13 minutes or until edges are lightly browned. Remove to wire rack to cool.
- For the frosting
- In a small pan bring brown sugar and butter to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat; cool 10 minutes. Transfer to large bowl; beat in milk. Beat in confectioners sugar to achieve spreading consistency. Frost cookies. Makes 5 dozen
Did you make this recipe?I'd love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!
How adorable! I absolutely love soft cookies, and pumpkin flavor is perfect for the holidays! I may have to try this one 🙂
Best,
Chelsea M.
Chow Down by the Bay
Chelsea you’ll love these cookies! Thanks for stopping by!
This is my kind of cookie. Thick and soft. YUM!!!
Charlotte these cookies are amazing and very soft! I hope you get to try them!!Thank you for coming to visit!
Now I know what Penuche is…Kinda!
Kc just another word for “suga”! LOL!!
Our boys just saw these while I was looking at your beautiful post. ALL of them asked if we can make these today?! Nicely done Bunny!
Awe how sweet!! Thank you Dan!
Bunny, regarding the Butter Pecan Cake Mix Cookies, when do you put in the chopped Pecans? Thank you in advance for your response.
Hi Tammy, after the batter is mixed, fold the pecans in. I hope you love them!
Hi Bunny. Can’t wait to try this. Your recipe calls for a can of pumpkin. In my store, pumpkin comes in two sizes of cans. Which size can are you using in this recipe?
Thanks
It’s all good Darcy, let me know what you think of them!
Does this frosting firm enough to use cookies on a cookie platter? Cookies are amazing I just need to frost them.
The frosting doesn’t dry hard. I don’t know if I’d stack them on a plate. You could try a couple on a plate to see what would happen before you do a whole plate. Know what I mean? The penuche frosting gets firm but it’s still soft.