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Best Cookie Recipes: Pumpkin Cookies with Penuche Frosting

Soft Pumpkin Cookies with Frosting Recipe
Soft Pumpkin Cookies with Frosting Recipe
This Soft Pumpkin Cookies with Frosting recipe is my new favorite thing! Don’t let the word “Penuche” throw you. It’s just a brown sugar frosting that perfectly complements these delicious pumpkin beauties!

My husband, Jeremy, and I can’t stop eating them. They are so soft and have just enough pumpkin flavor to make me almost ready to welcome in Fall. Almost.

The only change I made to this awesome recipe from  Pillsbury Best Cookies Cookbook (which you absolutely must track down and buy!) is to use Pumpkin Pie Spice in place of the Cinnamon only because I was out of Cinnamon. I think I’ll keep the substitution though!

Soft Pumpkin Cookies with Penuche Frosting

Best Cookie Recipes: Pumpkin Cookies with Penuche Frosting

Rating: 51

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour, 12 minutes

Yield: 5 Dozen Cookies

Serving Size: 1 Cookie

100

45

Best Cookie Recipes: Pumpkin Cookies with Penuche Frosting

From PIllsbury's Best Cookies Cookbook. A wonderful, WONDERFUL cookbook! Add it to your "must get" list!

Ingredients

    Cookies:
  • 1/2 Cup Sugar
  • 1/2 Cup Brown Sugar
  • 1 Cup Butter or Margarine, Softened
  • 1 Cup Canned Pumpkin
  • 1 teaspoon Vanilla Extract
  • 1 Egg
  • 2 Cups Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon (I subbed in Pumpkin Pie Spice)
  • 1/4 teaspoon Salt
  • 3/4 Cups Chopped Nuts (Optional)
  • Frosting:
  • 3 Tablespoons Margarine or Butter
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Milk
  • 1 1/2 to 2 Cups Powdered Sugar

Instructions

  1. 350* oven.
  2. Cream Sugars and Butter.
  3. Add Pumpkin, Egg, and Vanilla Extract. Mix well.
  4. Throw in Flour, Baking Powder, Baking Soda, Cinnamon, and Salt. Mix well.
  5. Stir in Nuts, if using.
  6. Drop by teaspoonfuls (I used 1 1/2 t. cookie scoop size) onto ungreased cookie sheets.
  7. Bake 350* for 10-12 minutes or until edges are light golden brown.
  8. Remove from sheets and cool.
  9. In medium saucepan, combine Brown Sugar and 3 Tablespoons Butter.
  10. Bring to a boil.
  11. Cook over medium heat for 1 minute or until it has thickened slightly. Stir constantly.
  12. Cool 10 minutes.
  13. Add Milk and beat until smooth.
  14. Beat in Powdered Sugar until frosting has reached a suitable spreading consistency. Frost on cooled cookies.

Notes

I subbed in Pumpkin Pie Spice for the Cinnamon with great results! I do not use the nuts, either.

http://littleindiana.com/2012/09/best-cookie-recipes-pumpkin-cookies-with-penuche-frosting/

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About Jessica Nunemaker

Jessica Nunemaker is the Owner of little Indiana.com. More than a website, little Indiana is a PBS segment on the state-wide program "The Weekly Special," a bi-weekly column in a local newspaper, and soon to be a book! Look for "little Indiana: Small Town Destinations" published by Indiana University Press in early 2016--just in time for Indiana's BIG 200th Birthday Celebration! Jessica Nunemaker is happy to speak about small towns, creating community, or Indiana tourism at your next event, large or small.

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One comment

  1. Wow! Your delicious fall cookies look so yummy.

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