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Pumpkin Cookies with Penuche Frosting

★★★★★

5 from 3 reviews
  • Total Time: 45 minutes
  • Yield: 18 1x

Ingredients

Scale

Cookies

  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 sticks unsalted butter, room temperature
  • 1 cup pumpkin puree
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon kosher salt
  • ¾ cup coarsely chopped pecans

Frosting

  • 3 tablespoons unsalted butter
  • ½ cup packed light brown sugar
  • ¼ cup milk (I used almond milk)
  • 2 to 2 ½ cups confectioners’ sugar

Instructions

  1. Make the cookies. Preheat oven to 350 degrees F. Line 3 baking sheets with parchment, or bake in one batch at a time.
  2. In a large bowl, mix together sugars and butter until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add vanilla and egg and mix until once again light and fluffy. Add pumpkin and mix until fully incorporated.
  3. In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, ginger, and salt. Add to butter mixture. Mix until just combined. Add pecans and mix to distribute. Using a regular sized ice cream scoop, scoop batter onto baking sheets, about 6 large cookies to a sheet, as they will spread.
  4. Bake for about 14 minutes, until cookies are brown around the edges and slightly soft to the touch, rotating halfway through if necessary. I bake 1 sheet per oven at a time, but do what works best in your oven. The other trays can rest while 1 is baking if necessary. Cool cookies completely on sheets.
  5. Make the frosting. In a small saucepan, melt butter and brown sugar, stirring frequently. Bring to a boil and boil for 1 minute, continuing to stir. Cool for about 10 minutes before adding milk and stirring to combine. Then add confectioners’ sugar in ½ cup increments, mixing in between. Continue adding confectioners’ sugar until the frosting is quite thick, yet still spreadable. I added 2 ½ cups to achieve this. Immediately after frosting is ready, frost cookies or it will harden.
  6. Cookies may be stored at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour.

Notes

Recipe adapted from Pillsbury

  • Prep Time: 30 mins
  • Cook Time: 15 mins

Find it online: https://piesandplots.net/pumpkin-cookies-with-penuche-frosting/