Recipes
PUMPKIN COOKIES WITH PENUCHE FROSTING
Pumpkin Cookies with Penuche Frosting
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INGREDIENTS
- Cooking Time: 10-12 minutes
- Servings: 3 dozen
- Preparation Time: 20 minutes
- ½ cup shortening
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ 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
- ½ teaspoon salt
- Frosting
- 3 tablespoons unsalted butter
- ½ cup packed brown sugar
- ¼ cup light cream
- 2 cups powdered sugar
DIRECTIONS
Preheat oven to 350 ° F.
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.
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.
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.
In a small saucepan over medium heat, combine the 3 tablespoons butter and ½ 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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