Pumpkin Cookies with Penuche Frosting

This pumpkin cookie with penuche frosting recipe features soft cookies made with brown sugar and powdered sugar, topped with a brown sugar frosting.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 128 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup chopped walnuts
• 1 teaspoon ground cinnamon
• 1 cup shortening
• 2 cups confectioners' sugar
• 3 tablespoons butter
• 1 cup pumpkin puree
• 0.25 cup milk
• 0.5 teaspoon salt
• 0.5 cup white sugar
• 0.5 cup packed brown sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Step 2

Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

Step 3

Beat shortening, ½ cup brown sugar, and white sugar with an electric mixer in a large bowl. Beat in pumpkin, egg, and vanilla. Combine flour, baking soda, baking powder, cinnamon, and salt in a separate bowl; add to pumpkin mixture. Fold in walnuts.

Step 4

Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool, 8 to 10 minutes more.

Step 5

Meanwhile, bring butter and ½ cup brown sugar to a boil in a small saucepan over medium heat. Cook and stir until slightly thickened, about 1 minute. Cool slightly, about 10 minutes.

Step 6

Add milk and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency: spread on cooled cookies.