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Pumpkin Cookies with Penuche Icing


These cake like cookies are ridiculously good and very addictive. This recipe makes a huge batch so you can half it if you like. But honestly why…

For the Cookies

1 cup Sugar

1 cup firmly packed brown sugar

2 cups butter softened

2 cups canned pumpkin

2 eggs

2 tsp vanilla

4 cups all-purpose flour

2 tsp baking soda

2 tsp baking powder

2 tsp cinnamon

½ tsp salt

1 ½ cups chopped pecans

For the Icing:

6 TBS Butter

1 cup firmly packed brown sugar

½ cup milk

3 cups powdered sugar

Heat oven to 350. In a large bowl or stand mixer combine first 3 ingredients and beat until light and fluffy. Add pumpkin, vanilla and eggs and blend well. Add flour, baking soda, baking powder, cinnamon and salt and mix well. Stir in the nuts. Drop dough, (I use a small ice cream scoop) or by rounded spoonful two inches apart on ungreased baking sheet. Bake about 12 minutes or until light golden around the edges. Remove from cookie sheet right away and place on wax or parchment paper to cool.

Meanwhile in a medium saucepan, combine the butter and brown sugar and bring to a boil. Cook over medium heat for 1 minute or until slightly thickened stirring constantly with a wire whisk. Remove from heat and cool 10 minutes. Add milk and beat until smooth. Beat in enough powdered sugar to desired consistency and frost the cooled cookies. I use a teaspoon and swirl it over the center of each cookie.



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