Pumpkin Cookies with Penuche Frosting

By AubergeBrown

Ingredients

• 1/2 cup white sugar
• 1/2 cup firmly packed brown sugar
• 1 cup soft butter
• 1 cup of canned pumpkin
• 1 tsp vanilla
• 1 egg
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 3/4 cup chopped walnuts
• Penuche Frosting
• 3 Tablespoons butter
• 1/2 cup firmly packed brown sugar
• 1/4 cup milk
• 2-3 cups icing sugar mix till smooth not runny

Details

Servings 30

Preparation

Step 1

1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
4. In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.