These easy drop cookies are soft and chewy, topped with an incredible brown sugar frosting.
Pumpkin Cookies with Penuche Frosting
- Prep Time 60 min
- Total 0 min
- 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
Instructions
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Step1Heat 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.
-
Step2Bake 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.
-
Step3Meanwhile, 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
100
Calories
5g
Total Fat
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 100
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 4mg
- 1%
- Sodium
- 85mg
- 4%
- Dietary Fiber
- 0g
- 0%
% Daily Value*:
Exchanges:
1 Fruit; 1 Other Carbohydrate; 1 Fat;Tips from the
Pillsbury Kitchens
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