Pumpkin Penuche Cookies
December 13, 2017
Have you ever had a cookie with penuche frosting? Let alone a pumpkin cookie with penuche frosting?! These two go together like autumn and well… pumpkin cookies! I promise once you make these you’ll never go back to your regular pumpkin cookie recipe.
Tastes Like Autumn
This cookie just tastes like autumn to me! There’s nothing like baking (or snacking!) on these on a cold fall day. There’s just something about this soft and tender cookie with that luscious frosting that just melts in your mouth and warms your soul. My family loves to really dive into all aspects of this season. Rather its taking a walk in the fall leaves, carving pumpkins’, or just staying in together- you can always count on these cookies being a regular in our home.
The Dream Cream
Like most cookies, creaming the butter and sugar is extremely important. It’s what gives these little guys their fluffy texture! The mositness comes from the pumpkin puree which can either be canned or you make yourself. Either way your house is gonna smell divine of pumpkin! Most pumpkin penuche cookies call for chopped up pecans to be mixed inside the dough but I prefer to add them after they’ve been baked. Adding them on top of the frosting gives this soft cookie a little more texture.This way you can also please those who don’t care for nuts in their cookies. Plus it makes for a cute decoration!
Perfect Penuche Tips
Since this cookie is so soft and tender make sure to let them completely cool before frosting so they don’t fall apart. I prefer to make the frosting after all of the cookies have been baked and fully cooled. The penuche frosting tends to set quickly so you’ll want to get them frosted as fast as you can. The benefit of the frosting drying this way makes them perfect to stack and package up! Whether you’re sending them off to a friend or freezing them for later use I’m positive this won’t be the last time you make these!
Pumpkin Penuche Cookies
- Total Time: 1 hour
- Yield: 4 dozen 1x
If Autumn had a signature cookie, this would be it! Soft pillowy pumpkin cookies with a classic brown sugar frosting.
- 1 cup (2 sticks) butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup packed light brown sugar
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1/4 cup milk
- 1 1/2 to 2 cups confectioners’ sugar
- 3/4 cup pecans, chopped, optional
Preheat the oven to 350 degrees F.
For the cookies: In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the pumpkin, vanilla and egg and mix well. Mix in the flour, baking powder, baking soda, cinnamon, salt and nutmeg. Drop by tablespoonfuls onto ungreased baking sheets. Bake for 10 minutes. Let cool.
For the frosting: In a small saucepan, combine the brown sugar and butter. Bring to a boil and cook until slightly thickened, about 1 minute. Let cool for 10 minutes. Slowly add the milk and whisk until smooth. Slowly whisk in the confectioners’ sugar until the frosting reaches the desired consistency. Spread the frosting over the cookies and sprinkle with the pecans if using.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Keywords: pumpkin, cookies