Pumpkin Cookies with Penuche Frosting

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

  • 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
  • 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.
  • 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.
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