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Pumpkin Cookies with Penuche Frosting
I made this "cookie" as a cupcake. Scoop the batter out of your bowl with an ice cream scoop. Place into paper cups in your cupcake tray. Bake for about 20 minutes or until a knife inserted in the middle comes out clean. I substituted coconut for chopped nuts and butter for shortening. The result was a fluffy cupcake that had a lovely muffin top. I frosted mine with a cream cheese frosting. So good, I'm not sharing with anyone outside of my household.
2 users found this review helpful
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Reviewed On:
Jan. 16, 2011
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