Pumpkin Cookies With Penuche Frosting Recipes

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PUMPKIN COOKIES WITH PENUCHE FROSTING



Pumpkin Cookies with Penuche Frosting image

These caramel-frosted pumpkin cookies are as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin. -Priscilla Anderson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 7 dozen.

Number Of Ingredients 17

1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup canned pumpkin
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans
FROSTING:
1/4 cup packed brown sugar
3 tablespoons butter
1/4 cup 2% milk
2-1/2 to 3 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool 10 minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners' sugar to achieve spreading consistency. Frost cookies.

Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 56mg sodium, Carbohydrate 9g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN COOKIES WITH PENUCHE FROSTING



Pumpkin Cookies with Penuche Frosting image

A soft cookie with a candy frosting.

Provided by Suzanne Stull

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 48

Number Of Ingredients 16

1 cup shortening
½ cup packed brown sugar
½ cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
½ cup packed brown sugar
¼ cup milk
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
  • In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g

NANNY'S PUMPKIN COOKIES WITH MAPLE PENUCHE FROSTING



Nanny's Pumpkin Cookies With Maple Penuche Frosting image

These are cake like cookies that are topped with a yummy browned butter frosting! My Grandma-Nanny always made these every year in the fall.

Provided by jewelz4jesus

Categories     Drop Cookies

Time 25m

Yield 5 dozen

Number Of Ingredients 18

1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup butter, softened
1 cup canned pumpkin
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup finely chopped pecans
3 tablespoons butter
2 teaspoons maple syrup
1/4 cup half-and-half cream
1 1/2-2 cups powdered sugar
1/2 cup firmly packed dark brown sugar

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!

OLD FASHIONED PUMPKIN PENUCHE



Old Fashioned Pumpkin Penuche image

Provided by Kelsey Nixon

Categories     dessert

Time 30m

Yield 4 dozen

Number Of Ingredients 17

1 cup (2 sticks) butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 cup canned pumpkin puree
1 teaspoon pure vanilla extract
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup packed light brown sugar
1/4 cup (4 tablespoons) unsalted butter, softened
1/4 cup milk
1 1/2 to 2 cups confectioners' sugar
3/4 cup pecans, chopped, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cookies: In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin, vanilla and egg and mix well. Mix in the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10 minutes. Let cool.
  • For the frosting: In a small saucepan, combine the brown sugar and butter. Bring to a boil and cook until slightly thickened, about 1 minute. Let cool for 10 minutes. Slowly add the milk and whisk until smooth. Slowly whisk in the confectioners' sugar until the frosting reaches the desired consistency. Spread the frosting over the cookies and sprinkle with the pecans if using.

PUMPKIN COOKIES WITH PENUCHE FROSTING RECIPE



Pumpkin Cookies with Penuche Frosting Recipe image

Provided by pamdabear3383

Number Of Ingredients 17

FROSTING:
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter, softened
1 cup canned pumpkin
1 teaspoon vanilla
1 egg
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped nuts
3 tablespoons margarine or butter
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 to 2 cups powdered sugar

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.

PUMPKIN COOKIES WITH PENUCHE FROSTING



Pumpkin Cookies with Penuche Frosting image

A soft cookie with a candy frosting.

Provided by Suzanne Stull

Categories     Pumpkin Cookies

Time 45m

Yield 48

Number Of Ingredients 16

1 cup shortening
½ cup packed brown sugar
½ cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
½ cup packed brown sugar
¼ cup milk
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
  • In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g

PUMPKIN COOKIES W/ PENUCHE FROSTING RECIPE - (4.8/5)



Pumpkin Cookies w/ Penuche Frosting Recipe - (4.8/5) image

Provided by á-382

Number Of Ingredients 17

FROSTING:
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 cup canned pumpkin
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons butter
1/4 cup 2% milk
2-1/2 to 3 cups confectioners' sugar

Steps:

  • 1. Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg, pumpkin and vanilla. In another bowl, whisk flour, baking powder, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in pecans. 2. Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 9-11 minutes or until edges are light brown. Remove from pans to wire racks to cool completely. 3. For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat 1 minute. Remove from heat; cool 10 minutes. Transfer to a large bowl; beat in milk. Gradually beat in enough confectioners' sugar to achieve spreading consistency. Frost cookies. Yield: about 7 dozen.

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