This is going to be my crazy Christmas baking week, so why I decided to throw in a batch of cookies just for fun, I'm not sure. I'm on the hunt for the best pumpkin cookie. I think I may have found my choice. They are delicious! The frosting is what totally makes it.
Pumpkin Cookies with Penuche Frosting
| 1/2 | cup sugar |
| 1/2 | cup firmly packed brown sugar |
| 1 | cup margarine or butter, softened |
| 1 | cup canned pumpkin |
| 1 | teaspoon vanilla |
| 1 | egg |
| 2 | cups all purpose flour |
| 1 | teaspoon baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon cinnamon |
| 1/4 | teaspoon salt |
| 3/4 | cup chopped nuts |
| Frosting: | |
| 3 | tablespoons margarine or butter |
| 1/2 | cup firmly packed brown sugar |
| 1/4 | cup milk |
| 1 1/2 | to 2 cups powdered sugar |
|
Heat oven to 350°F. In large bowl, combine sugar, 1/2 cup brown sugar and 1 cup margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. |
| Bake at 350°F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. |
| Meanwhile, in medium saucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies. |
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