Pumpkin Cookies With Penuche Frosting |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 3 |
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I don't know where I got the recipe for pumpkin cookies, or even when I first made them. It's been years, and there are about a million versions out there. Some have chocolate chips, some have nuts. Some have cream cheese frosting, some have none. Read more . In the end, I just made them the way I like them. No nuts, no chocolate chips, and topped with a very delicious penuche frosting (that I use on a bunch of other stuff). Ingredients:
1/2 cup shortening |
1/2 cup unsalted butter, softened |
1/2 cup packed brown sugar |
1/2 cup granulated sugar |
1 egg |
1 cup pumpkin puree |
1 teaspoon vanilla extract |
2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon pumpkin pie spice |
1/2 teaspoon salt |
frosting |
3 tablespoons unsalted butter |
1/2 cup packed brown sugar |
1/4 cup light cream |
2 cups powdered sugar |
Directions:
1. Preheat oven to 350 ° F.
2. In a large mixing bowl, cream together the shortening, butter and sugars until light and fluffy; about 2 minutes. Add the egg and continue to beat for another 2 minutes. Stir in the pumpkin and the vanilla.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, spice, and salt. Add to the creamed mixture and beat until just blended.
4. Using a cookie scoop, drop the batter, two inches apart, on cookie sheets. Bake in the pre-heated oven for 10-12 minutes. Cool completely before frosting.
5. 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. Remove from the heat, stir in the cream, and beat until smooth. Gradually stir in 2 cups powdered sugar until frosting has reached desired consistency. Spread on cooled cookies.
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