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Pumpkin Cookies with Penuche Frosting

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By Pillsbury Kitchens
Updated Nov 10, 2009
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These easy drop cookies are soft and chewy, topped with an incredible brown sugar frosting.

Pumpkin Cookies with Penuche Frosting

  • Prep Time 60 min
  • Total 0 min
  • Ingredients 16
  • Servings 60
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Ingredients

Cookies

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup margarine or butter, softened
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped nuts

Frosting

  • 3 tablespoons margarine or butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup milk
  • 1 1/2 to 2 cups powdered sugar

Instructions

  • Step 
    1
    Heat oven to 350°F. In large bowl, combine sugar, 1/2 cup brown sugar and 1 cup margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  • Step 
    2
    Bake at 350°F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
  • Step 
    3
    Meanwhile, in medium saucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.

Nutrition

100 Calories
5g Total Fat

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
4mg
1%
Sodium
85mg
4%
Dietary Fiber
0g
0%
% Daily Value*:
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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