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Pumpkin Cookies w/ Penuche Frosting

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Rate this recipe 4.8/5 (8 Votes)

Ingredients

  • FROSTING:
  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 3 tablespoons butter
  • 1/4 cup 2% milk
  • 2-1/2 to 3 cups confectioners' sugar

Details

Servings 7
Preparation time 25mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in pecans.
2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely.
3. For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool 10 minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners' sugar to achieve spreading consistency. Frost cookies. Yield: about 7 dozen.

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