Pumpkin Cookies with Penuche Frosting

  Desserts

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.

Pumpkin Cookies with Penuche Frosting

Average Rating: 4.9

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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.

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