Old Fashioned Pumpkin Penuche

TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 10 min
 
YIELD: 4 dozen
LEVEL: Easy

ingredients

COOKIES:
    FROSTING:
    • 1 1/2 to 2 cups confectioners' sugar
    • 3/4 cup pecans, chopped, optional
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    Directions

    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.

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    5

    Newest Ratings and Reviews

    Read all 7 reviews

    • on September 29, 2013

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      :D yum!

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    • on December 29, 2012

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      I've made these several times a year (this year was the exception, I've only made my first batch tonight, and they're always a hit, even with my nieces, 8 years old and lower.

      For the cookies, I always use almost double the amount of pumpkin, half the flour between all purpose and wheat, add extra vanilla and about 1/2 tsp of pumpkin pie spice with the rest of the spices. Even with adding a bit extra wheat flour in, the batter comes out much wetter than regular, but give it extra baking time and they come out lovely on their own instead of relying on the glaze to give flavor

      I also toast the pecans after tossing them with some melted butter, and occasionally add on bits of english toffee for an added treat : I find the toasting the pecans gets rid of the bitter aftertaste that many people in my family find distasteful.

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    • on November 28, 2012

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      I am definitely adding this recipe to the regular rotation--they are great. When you are making the icing 1 don't cook the brown sugar in the butter longer than a minute or it carmelizes and goes hard 2 if you cool the butter/brown sugar mixture before adding the powdered sugar it whips up into a fluffy icing (but it is not enough to frost all 44 cookies, if you add the powdered sugar when the mixture is warm it is more of a glaze, and there is more than enough.

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