Pumpkin Cookies with Penuche Frosting

By pamdabear3383

The smell of pumpkin cookies in your oven is sure to grab your families attention. These cookies are great for thanksgiving and fall treats.

Ingredients

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

Preparation

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.

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.

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.