Pumpkin Cookies with Penuche Frosting Popular Recipes
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| Pumpkin Cookies with Penuche Frosting |
"A smooth cookie with a sweet frosting."
Ingredients :
- 1 cup shortening
- half cup packed brown sugar
- half of cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 3 tablespoons butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 2 cups confectioners' sugar
Instructions :
| Prep : 15M | Cook : 48M | Ready in : 45M |
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- Preheat the oven to 350 ranges F (175 tiers C). Grease cookie sheets.
- In a massive bowl, cream collectively shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift collectively flour, baking soda, baking powder, cinnamon, and salt; blend into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the organized baking sheets.
- Bake for 10 to 12 mins in the preheated oven. Cool on twine racks.
- In a small saucepan over medium heat, integrate the 3 tablespoons butter and half cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool barely, then stir within the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached preferred consistency. Spread on cooled cookies.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it frivolously, and make smooth-up easier.
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