Pumpkin Cookies with Penuche Frosting
Why I Love This Recipe
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).
Ingredients You'll Need
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.
