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Pumpkin Cookies with Penuche Frosting


The smell of pumpkin cookies in your oven is sure to grab your families attention. These cookies are great for thanksgiving and fall treats.

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  • 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
  • 3 tablespoons margarine or butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup milk
  • 1 1/2 to 2 cups powdered sugar


Servings 5
Preparation time 10mins
Cooking time 25mins


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.

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.

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.

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