• Pumpkin Cookies With Penuche Frosting

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    • 1/2 c. sugar
    • 1/2 c. firmly packed brown sugar
    • 1 c. butter, softened
    • 1 c. canned pumpkin
    • 1 teaspoon vanilla
    • 1 egg
    • 2 c. Pillsbury's Best all purpose or possibly unbleached flour
    • 1 teaspoon baking pwdr
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 3/4 c. minced nuts
    • 3 T butter
    • 1/2 c. firmly packed brown sugar
    • 1/4 c. lowfat milk
    • 1 1/2 - 2 c. powdered sugar


    1. Heat oven to 350 degrees. In large bowl, beat sugar, 1/2 cup brown sugar and 1 cup butter till light and fluffy. Add in pumpkin, vanilla and egg; blend well. Lightly spoon flour into measuring cup; level off. Add in flour, baking pwdr, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop by rounded teaspoonfuls 2" apart onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 min or possibly till light golden around edges. Immediately remove from cookie sheets; cool.In medium saucepan, put together 3 tbsp butter and 1/2 cup brown sugar; bring to a boil. Cook over medium heat 1 minute or possibly till slightly thickened, stirring constantly. Cool 10 min. Add in lowfat milk; beat till smooth. Beat in sufficient powdered sugar till desired spreading consistency. Frost cooled cookies. Allow frosting to set before storing. 5 dozen cookies.

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