Pumpkin Cookies with Penuche Frosting

Summary

Yield
78 Cookies
SourceJanet Shaw (2002)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1 c
butter or margarine (plus 3 T. for frosting)
1 c
light brown sugar (divided)
1⁄2 c
granulated sugar
1 c
pumpkin
1
egg
1 t
vanilla
2 c
flour
1 t
soda
1 t
cinnamon
1⁄2 t
salt
1 c
nuts, chopped
3 T
butter
1⁄4 c
milk
 
powdered sugar

Instructions

Preheat oven to 350°. Cream 1 cup butter, 1/2 cup brown sugar and 1/2 cup granulated sugar together. Add pumpkin, egg and vanilla. Mix well. Add sifted dry ingredients; blend well. Add nuts. Drop by teaspoon on ungreased cookie sheets. Bake 10 to 12 minutes. Cool. Frost with Penuche Frosting (instructions follow). Yield: 6 1/2 dozen cookies. 

Penuche Frosting: Combine 2 tablespoons butter and 1/2 cup brown sugar in saucepan. Bring to a boil. Cook and stir 1 minute, or until slightly thickened. Cool slightly and add milk and beat until smooth. Add enough powdered sugar for spreading consistency; 2 cups.