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Pumpkin Cookies with Penuche Frosting

By: Suzanne Stull

"A soft cookie with a candy frosting."

Rate/Review | Read Reviews (93)

Prep Time:
15 Min

Cook Time:
12 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 dozen

Ingredients

1 cup shortening
1/2 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
1/2 cup packed brown sugar
1/4 cup milk
2 cups confectioners' sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.