PUMPKIN COOKIES WITH PENUCHE FROSTING

By bjnelson55

From the Pillsbury website December 2009

Ingredients

• Cookies
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1 cup margarine or butter, softened
• 1 cup canned pumpkin
• 1 teaspoon vanilla
• 1 egg
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup chopped nuts
• Frosting
• 3 tablespoons margarine or butter
• 1/2 cup firmly packed brown sugar
• 1/4 cup milk
• 1 1/2 to 2 cups powdered sugar

Preparation

Step 1

Heat oven to 350°F. In large bowl, combine sugar, 1/2 cup brown sugar and 1 cup margarine; beat 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 dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

2. Bake at 350°F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

3. Meanwhile, in medium saucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar; bring to a boil. Cook over medium heat for 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.