Pumpkin Cookies with Penuche Frosting
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
  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 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.
RECIPE BACKSTORY
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. 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).