Pumpkin Cookies with Penuche Frosting

In the mood for something pumpkin-spiced? These delicious cookies are made with real pumpkin and are perfect for Fall. The Penuche Frosting is made with brown sugar and butter, and it’s so good you’ll want to eat it by the spoonful!

Ingredients

• -1 cup unsalted butter, at room temperature
• -1 cup granulated sugar
• -1 cup light brown sugar, packed
• -2 large eggs, at room temperature
• -1 teaspoon pure vanilla extract
• -3 cups all-purpose flour
• -1 teaspoon baking powder
• -1/2 teaspoon baking soda
• -1 teaspoon salt
• -2 teaspoons ground cinnamon
• – 1/4 teaspoon nutmeg
• -3/4 cup pumpkin puree (canned or fresh)
• -1 cup chopped walnuts or pecans (optional)
• For the penuche frosting:
• -6 tablespoons unsalted butter
• -1/2 cup light brown sugar, packed
• -3 tablespoons milk

Instructions

Pumpkin Cookies with Penuche Frosting:

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla extract.

3. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture until well blended. Stir in walnuts or pecans (optional).

4. Drop dough by heaping spoonfuls onto prepared cookie sheets about 2 inches apart from one another. Bake for 10 to 12 minutes in preheated oven; cookies should be lightly golden brown when done and firm to the touch but not hard. Cool on wire racks before frosting them with penuche icing (recipe below).

For the penuche frosting:

1. Combine 6 tablespoons butter and 1/2 cup light brown sugar in a small saucepan over medium heat; bring just to a boil while stirring constantly so that sugars dissolve and mixture is smooth (do not let it come to full rolling boil or it will be too thick once cooled slightly). Remove pan from heat once it comes to

Nutrition Facts

• Serving size: 1 cookie
• Calories: 120
• Fat: 7 g
• Saturated fat: 4 g
• Cholesterol: 20 mg
• Sodium: 95 mg
• Carbohydrates: 16 g
• Fiber: 0.5 g

How do you make pumpkin cookie frosting?

Pumpkin cookie frosting is extremely easy to make, and only requires a few simple ingredients. All you need is powdered sugar, milk, melted butter, and vanilla extract. Simply whisk all of the ingredients together in a bowl until the desired consistency is achieved. You can make the frosting as thick or thin as you like by adjusting the amount of milk that you add.

What kind of frosting goes on pumpkin cookies?

There are many different types of frosting that can be used on pumpkin cookies, but the most popular is brown sugar frosting. This type of frosting is made with brown sugar, butter, and cream, and it has a rich flavor that pairs well with the sweetness of pumpkin cookies. It’s also relatively quick and easy to make, which makes it a great option for busy bakers.

Does cream cheese frosting go on pumpkin cookies?

Pumpkin Cookies with Cream Cheese Frosting are the perfect fall treat! These cookies are soft and moist, with a rich cream cheese frosting that will satisfy your sweet tooth. Whether you’re looking for an afternoon snack or a dessert to share at a party, these pumpkin cookies are sure to please.

What is Penuche frosting?

Penuche frosting is a type of buttercream frosting made with brown sugar, butter, milk, and confectioners’ sugar. It gets its name from the brown sugar that is used as one of its main ingredients.

Penuche frosting is similar to regular buttercream in terms of consistency and texture. However, it has a richer flavor due to the addition of brown sugar. This makes it a great choice for those who want a more sophisticated tasting icing on their cake or cupcakes.

One thing to keep in mind when making penuche frosting is that the brown sugar can make it harder to achieve a smooth consistency. If you find your frosting is too lumpy, simply beat it for longer or put it through a sieve before using it.

How do you store pumpkin cookies with cream cheese frosting?

Pumpkin cookies with cream cheese frosting are best stored in a sealed container in the refrigerator. They will last for up to 3 days in this manner. If you need to keep them longer, you can freeze them for up to 2 months. Just be sure to thaw them before serving.