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.
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!
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.
* 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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