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My review
Pumpkin Cookies with Penuche Frosting
Suzanne Stull
"A soft cookie with a candy frosting."
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Ingredients
45 m servings 128Original recipe yields 48 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
- Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
- In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 115134 Ratings
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Most helpful positive review
1/12/2011
These were very good! I use butter instead of shortening, and chopped, dried figs instead of walnuts. Tonight I am going with chocolate chips. Very good with a maple frosting also. Just 1/2 C ic...
Most helpful critical review
1/15/2005
This recipe was only ok. They tasted more like a spice cookie. The pumpkin wasn't very strong at all. They were very soft though. The frosting was also just ok. It tasted just like a hard co...
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1/12/2011
These were very good! I use butter instead of shortening, and chopped, dried figs instead of walnuts. Tonight I am going with chocolate chips. Very good with a maple frosting also. Just 1/2 C ic...
2/3/2005
These are wonderful. I make them as bars in a 9 x 13 pan. Everyone loves them. The frosting is very sweet but delicious!! A+
1/5/2003
These cookies are so delicious!!... To ice them I dipped them in the pan I made the icing in, face down, while they were still a little warm.. I placed them on a rack with some tin foil undernea...
8/14/2005
Huge hit. Made these on a rainy day. My daughter tried a cookie and said "this is better than the stuff" meaning the batter she licked off the beaters. One BIG difference though I used a tin o...
12/21/2005
My husband and I thought these were great. Fluffy and delicious. I think next time I'll add a bit of the Pumpin Pie Spice to it and just a bit more of the pumpkin puree. I also liked the fros...
12/13/2004
These were just wonderful - I made them for a cookie exchange, and they vanished. I actually got more than the 4 dozen - I used a 2 tsp cookie scoop, and ended up with small round cookies that ...
10/26/2002
These are delicious cookies iced or not. The recipe made less than 40 cookies for me each time I made it (more like 30 - 35), but the icing was enough to frost 52 cookies. I used half unsalted...
1/15/2005
This recipe was only ok. They tasted more like a spice cookie. The pumpkin wasn't very strong at all. They were very soft though. The frosting was also just ok. It tasted just like a hard co...
10/26/2005
These are EXTREMELY good cookies. They are so soft and moist even after storage. I didn't like the thought of a "hardened" candy like frosting, so I didn't go for the penuche. I instead did a ho...