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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Cookies with Penuche Frosting Recipe

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This recipe for Pumpkin Cookies with Penuche Frosting, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Richard Baggett


C. Sugar
C. packed Brown Sugar
1 C. 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
tsp. Salt
C. Chopped Pecans


3 T. butter
C. packed brown sugar
C. milk
1-2 C. Powdered Sugar

Preheat oven to 350

In large bowl beat sugar, cup brown sugar, and butter until light and fluffy. Add pumpkin, vanilla, and egg. Blend well. Add flour, baking powder, baking soda, cinnamon and salt. Mix well. Stir in nuts.

Drop by rounded teaspoonfuls 2" apart on ungreased cookie sheets. Bake for 10-12 minutes light brown around edges. Immediately remove cookie sheets and cool.

In medium saucepan combine butter and brown sugar, bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes, then add milk and beat until smooth. Beat in enough powdered sugar until spreading consistency. Frost cooled cookies. Allow to set before storing in air tight containers.

Number Of Servings:
Number Of Servings:
5 dozen




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