Pumpkin Cookies With Penuche Frosting

Pumpkin spice and everything nice! These soft-baked pumpkin cookies are elevated to new heights with a rich, creamy penuche frosting. The perfect autumn treat, these cookies are packed with cozy flavors and textures, from the warmth of pumpkin pie spice to the crunch of chopped walnuts.

Ready Time

1 hrs 15 mins

Yields

6 servings

Ingredients

For the cookies:
3/4 cup unsalted butter, softened
1/2 cup white granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 cup canned pumpkin puree
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chopped walnuts (optional)
For the penuche frosting:
1 1/2 cups light brown sugar
1/2 cup light cream
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream together the butter and sugars until light and fluffy.

Beat in the egg until well combined. Stir in the pumpkin puree.

In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.

Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If using walnuts, fold them into the dough.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-14 minutes, or until the edges are lightly golden. While the cookies are baking, prepare the penuche frosting.

In a medium saucepan, combine the brown sugar, cream, and sea salt.

Place over medium heat, stirring until the sugar dissolves. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes, or until the mixture reaches 235°F on a candy thermometer.

Remove from heat and stir in the vanilla extract and softened butter until smooth.

Let the frosting cool and thicken slightly. Once the cookies have cooled, pair them up by size and shape.

Spread a layer of penuche frosting on one half of each pair, then sandwich with the other cookie half.

Serve and enjoy!

Notes

Make sure to use room temperature butter for the cookies and frosting, as it will make a big difference in the texture. If you don’t have a candy thermometer, you can test the penuche frosting by dropping a small amount of the mixture into cold water.

If it forms a soft ball that flattens when removed from the water, it’s ready.

If it doesn’t form a ball, continue cooking and testing until it reaches the correct consistency. Walnuts are optional, but they add a nice texture and flavor contrast to the cookies, so don’t be afraid to add them if you’re a walnut fan.

If you’re not assembling the cookies right away, you can store the cookies in an airtight container at room temperature for up to 3 days and the frosting in the fridge for up to a week.

Let the frosting come to room temperature before assembling the cookies. These cookies are perfect for fall gatherings or as a Thanksgiving treat, and they also make great gifts if you package them in decorative tins or jars.