Pumpkin Cookies with Penuche Frosting

Pumpkin Cookies with Penuche Frosting
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    45 mins
  • SERVING
    48 People
  • VIEWS
    456

Indulge in the warmth of autumn with these soft, spiced pumpkin cookies, crowned with a luscious brown sugar penuche frosting that melts in your mouth. A delightful treat to share or savor all by yourself!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    6 mg
  • Fiber
    1 g
  • Protein
    1 g
  • Saturated Fat
    2 g
  • Sodium
    82 mg
  • Sugar
    12 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350°F (175°C). Lightly grease cookie sheets or line them with parchment paper. (5 minutes)

Image Step 02
02 Step

Recipe View In a large mixing bowl, cream together the shortening, 1/2 cup brown sugar, and granulated sugar until light and fluffy. (5 minutes)

Image Step 03
03 Step

Recipe View Beat in the pumpkin puree, egg, and vanilla extract until well combined. (2 minutes)

Image Step 04
04 Step

Recipe View In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. (2 minutes)

Image Step 05
05 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Image Step 06
06 Step

Recipe View Stir in the chopped walnuts or pecans, if using. (1 minute)

Image Step 07
07 Step

Recipe View Drop the dough by rounded tablespoons onto the prepared cookie sheets, leaving some space between each cookie. (5 minutes)

Image Step 08
08 Step

Recipe View Bake for 10-12 minutes, or until the edges are lightly golden. (10-12 minutes)

Image Step 09
09 Step

Recipe View Transfer the cookies to wire racks to cool completely. (15 minutes)

Image Step 10
10 Step

Recipe View While the cookies are cooling, prepare the frosting: In a small saucepan, melt the butter over medium heat. (2 minutes)

Image Step 11
11 Step

Recipe View Stir in 1/2 cup brown sugar and bring to a gentle boil, stirring constantly, until the sugar is dissolved and the mixture is slightly thickened. (3 minutes)

Image Step 12
12 Step

Recipe View Remove from heat and let cool slightly for about 10 minutes. (10 minutes)

Image Step 13
13 Step

Recipe View Stir in the milk until smooth. (1 minute)

Image Step 14
14 Step

Recipe View Gradually add the sifted confectioners' sugar, beating until the frosting reaches your desired consistency. If it's too thick, add a little more milk; if it's too thin, add a little more confectioners' sugar. (5 minutes)

Image Step 15
15 Step

Recipe View Once the cookies are completely cooled, spread the penuche frosting evenly over the tops. (10 minutes)

Image Step 16
16 Step

Recipe View Let the frosting set slightly before serving. Enjoy! (10 minutes)

For a richer flavor, use brown butter in the frosting.
Add a pinch of nutmeg or ginger to the cookie dough for extra spice.
These cookies are best enjoyed within 2-3 days.
Store in an airtight container at room temperature.

Molly Bartell

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 151 Ratings)
Total Reviews: (4)
  • Kristian Prosacco

    These cookies are amazing! The frosting is so creamy and delicious.

  • Edwina Ondricka

    My family loved these! They disappeared in a day.

  • Efren Funk

    The cookies were a little dry, so next time I'll add a little more pumpkin puree.

  • Joanie Will

    I added a little maple syrup to the frosting and it was even better!

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