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Pumpkin Cookies with Penuche Frosting

Make Pumpkin Cookies with Penuche Frosting at home with Sugar, Brown Sugar, Butter Or Margarine Softened, Canned Pumpkin, and Vanilla. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1 cup
• 1 cup
• 1 tsp
• 1
• 2 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 3/4 cup
• 3 tbsp
• 1/2 cup
• 1/4 cup
• 1 1/2 cup

Method (preview)

1. 1

   Preheat oven to 350 degrees.

2. 2

   Add pumpkin, vanilla and egg; blend well.

3. 3

   Add flour, baking powder, baking soda, cinnamon and salt; mix well.

4. 4

   Stir in nuts.

5. 5

   Drop dough by rounded teaspoonfuls 2" apart onto ungreased cookie sheets.

6. 6

   Bake for 10-12 min. or until light golden brown around edges.

7. 7

   Immediately remove from cookie sheets. Cool 15 min. or until completely cooled.

8. 8

   Cook over med. heat for 1 min. or until slightly thickened, stirring constantly.

9. 9

   Cool 10 min. Add milk; beat until smooth.

10. 10

    Beat in enough powdered sugar for desired spreading consistency.

11. 11

    Frost cooled cookies.