Home Dishes & Beverages Cookies Drop Cookies

Pumpkin Cookies with Penuche Frosting

Name: Pumpkin Cookies with Penuche Frosting
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 7 dozen.
Ingredients: 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; FROSTING:; 1/4 cup packed brown sugar; 3 tablespoons butter; 1/4 cup 2% milk; 2-1/2 to 3 cups confectioners' sugar

Add a Review

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 10 min./batch + cooling

Makes

7 dozen

These caramel-frosted pumpkin cookies are as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin. —Priscilla Anderson, Salt Lake City, Utah

Pumpkin Cookies with Penuche Frosting Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

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
FROSTING:
1/4 cup packed brown sugar
3 tablespoons butter
1/4 cup 2% milk
2-1/2 to 3 cups confectioners' sugar

Directions

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.
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.
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.

Nutrition Facts

1 cookie: 69 calories, 3g fat (2g saturated fat), 9mg cholesterol, 56mg sodium, 9g carbohydrate (7g sugars, 0 fiber), 1g protein.

Pumpkin Cookies with Penuche Frosting

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home