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Pumpkin Cookies with Penuche Frosting
These Pumpkin Cookies are very soft and tender, the frosting and pecans make these one luscious cookie for Christmas or anytime.
Ingredients:
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 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
Penuche Frosting:
3 TBLS brown sugar
2 TBLS butter
3 TBLS milk
1 3/4 - 2 cups confectioners sugar
Directions:
In large bowl cream butter and sugars. Beat in egg. Add pumpkin and vanilla.
Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in pecans.
Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake at 350 degrees for 11 to 13 minutes or until edges are lightly browned. Remove to wire rack to cool.
For the frosting:
In a small pan bring brown sugar and butter to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat; cool 10 minutes. Transfer to large bowl; beat in milk. Beat in confectioners sugar to achieve spreading consistency.
Frost cookies. Makes 5 dozen
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