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Pumpkin Cookies with Penuche Frosting - StateJournalRegister

Pumpkin Cookies with Penuche Frosting - StateJournalRegister is built on Sugar, Firmly Packed Brown Sugar, Margarine Or Butter, Canned Pumpkin, and Vanilla. Scale it up or down for the number of people at the table.

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

   Heat oven to 350 degrees.

2. 2

   In large bowl, combine sugars and margarine; beat until light and fluffy.

3. 3

   Add pumpkin, vanilla and egg; blend well.

4. 4

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

5. 5

   Stir in nuts.

6. 6

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

7. 7

   Bake 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.

8. 8

   Frosting: In a medium saucepan, combine margarine and brown sugar.

9. 9

   Bring to boil over medium heat for 1 minute or until slightly thickened, stirring constantly.

10. 10

    Cool 10 minutes.

11. 11

    Add milk; beat until smooth.

12. 12

    Beat in enough powdered sugar for desired spreading consistency.

13. 13

    Frost cooled cookies. originally posted to Clipping-Cooking list

14. 14

    "winner in Homemade Cookie Contest 2003"

15. 15

    "The State Journal Register (Nov. 19, 2003)"