Pumpkin Cookies with Penuche Frosting

We made these cookies on a whim for Thanksgiving about 20 years ago and loved them. They’re good any time of year!



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 pecans or walnuts

Penuche 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


Heat oven to 350 degrees. In a large bowl beat sugars and margarine until light and fluffy. Add pumpkin, vanilla and egg. Blend well. Add flour, baking powder, baking soda, cinnamon and salt. Mix well. Stir in pecans. Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.

Bake at 350 degrees for 10 to 12 minutes or until light golden brown around the edges. Immediately remove from cookie sheets. Cool completely.

In medium saucepan, combine 3 tablespoons of margarine and 1/2 cup brown sugar. Bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk and beat until smooth. Beat in enough powdered sugar until desired spreading consistency. Frost cooled cookies. Let stand until frosting is set.


The Pillsbury Complete Book of Baking, pg. 40.


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