Pumpkin Cookies With Penuche Frosting Recipes

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING

Steps:

• Preheat oven to 350°F.
• In large bowl or mixer beat together 1/2 cup sugar, 1/2 cup brown sugar and 1 cup butter until light and fluffy.
• Add pumpkin, vanilla, and egg and blend well.
• Add flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt mix well.
• Stir in pecans.
• Drop by rounded spoonfuls (an 80 scoop works great!) a couple of inches apart onto ungreased cookie sheets.
• Bake at 350°F for 10-12 min or just until the edges only are light golden brown.
• Immediately remove from cookie sheets and cool on rack.
• Maple Penuche Frosting.
• In a medium sauce pan combine 1/2 cup dark brown sugar, 3 tbls butter and bring to a boil.
• Add maple syrup and cook over medium heat for 1 minute or until slightly thickened, stirring constantly!
• Let cool 10 minutes.
• Add cream; and beat until smooth.
• Beat in powdered sugar gradually until desired consistency for frosting.
• Frost cooled cookies and keep in single layer in an air tight container to keep moist and fresh--that is if they last that long!

PUMPKIN COOKIES WITH PENUCHE FROSTING RECIPE

Steps:

• Heat oven to 350°F. In large bowl, combine sugar, 1/2 cup brown sugar and 1 cup margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake at 350°F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled. Meanwhile, in medium saucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.