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Pumpkin Cookies with Penuche Frosting Recipe

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This recipe for Pumpkin Cookies with Penuche Frosting, by , is from Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shelly Nicholson
Added: Monday, November 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
COOKIES:
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 c. margarine or butter, softened
1 c. canned pumpkin
1 tsp. vanilla
1 egg
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. chopped walnuts or pecans

PENUCHE FROSTING
3 tblsp. margarine or butter
1/2 c. firmly packed brown sugar
1/4 c. milk
1 1/2 to 2 c. powdered sugar

Directions:
Directions:
Heat oven to 350 F. In large bowl, beat sugar, brown sugar and margarine until light and fluffly. Add pumpkin, vanilla and egg; blend well. Add dry ingredients, mix well. Stir in walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350 F for 10 to 12 minutes or until light golden brwon around edges. Immediately remove from cookie sheets. Cool completely.

In medium sucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar. Bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies. Let stand until frosting is set.

Number Of Servings:
Number Of Servings:
5 dozen cookies

 

 

 

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