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Pumpkin Cookies with Penuche Frosting

These easy drop cookies are soft and chewy, topped with an incredible brown sugar frosting.

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  • prep time 60 min
  • total time
  • ingredients 16
  • servings 60
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Penuche (pun-NOO-chee) is a brown sugar fudge-like candy. The name is derived from the Mexican word for "raw sugar" or "brown sugar."

Canned pumpkin appears in the market in two forms: the plain cooked, puree vegetable, and a variation labeled "pumpkin pie filling," which contains sweeteners and spices. Choose the plain version for these nut-spiked cookies.

To shape these spice cookies, scoop the dough using a small ice cream scoop.

Sprinkle minced nuts on top of the penuche frosting before it sets.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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