Recipe by Suzanne Stull
"A soft cookie with a candy frosting."
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packed brown sugar
These were very good! I use butter instead of shortening, and chopped, dried figs instead of walnuts. Tonight I am going with chocolate chips. Very good with a maple frosting also. Just 1/2 C icing sugar and about 1 Tbl maple syrup, and just enough water for drizzling consistency. Thanks for a great one!
This recipe was only ok. They tasted more like a spice cookie. The pumpkin wasn't very strong at all. They were very soft though. The frosting was also just ok. It tasted just like a hard coat of sugar on top. I made the mistake of making the frosting before I was done baking all of the cookies. The frosting hardens very quickly once removed from heat, and you can't spread it on the cookies. I did just reheat it and that made it smooth again for a short time, but I had barely finished frosting the cookies before it had completely hardened again.
These are wonderful. I make them as bars in a 9 x 13 pan. Everyone loves them. The frosting is very sweet but delicious!! A+
These cookies are so delicious!!... To ice them I dipped them in the pan I made the icing in, face down, while they were still a little warm.. I placed them on a rack with some tin foil underneath so the icing wouldnt drip on the counter... After I iced the last cookie I started over with the first and dipped them again.. They tasted like glazed doughnuts when they were completely cooled... I added them to my Christmas goodie, and had requests for the recipe.. Im gonna try them with mashed banana next time and then maybe a mixture of pumpkin and banana.. mmmmm
Kiki (Brampton,ON Canada)
Huge hit. Made these on a rainy day. My daughter tried a cookie and said "this is better than the stuff" meaning the batter she licked off the beaters. One BIG difference though I used a tin of ED Smith Pumpkin Pie Filling as they didn't have puree. I also patted down the batter after spooning it on the cookie sheet so they were not as cakie. Also, the icing was a bit sweet but only if you iced the whole cookie so I just drizzled it across them and WOWIE amazing. They turned out phenominal. Thanks for the recipe.
These were just wonderful - I made them for a cookie exchange, and they vanished. I actually got more than the 4 dozen - I used a 2 tsp cookie scoop, and ended up with small round cookies that I just could dip in the icing - they looked like little bon bons. I thought the icing was perfect for these cookies - the brown sugar gave a nice caramel touch, and the icing hardened nicely so they didn't all stick together on the plate. Will make these again.
These are delicious cookies iced or not. The recipe made less than 40 cookies for me each time I made it (more like 30 - 35), but the icing was enough to frost 52 cookies. I used half unsalted butter and half shortening after the first time I made this recipe and I think it added a little more flavor. These would be good with a cream cheese icing, too. I'll probably try that next time.
My husband and I thought these were great. Fluffy and delicious. I think next time I'll add a bit of the Pumpin Pie Spice to it and just a bit more of the pumpkin puree. I also liked the frosting but a little less sugar and a splash of vanilla would make it a bit better. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies with Penuche Frosting
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 61
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