Pumpkin Cookies with Penuche Frosting
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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