Autumn Pumpkin Penuche Cookies

Comforting flavors of Autumn Pumpkin Penuche Cookies, a vegetarian treat perfect for fall gatherings. These soft cookies, topped with a rich brown sugar frosting, offer a sweet, spiced profile that pairs beautifully with a cup of tea or coffee. With potential allergens including eggs, milk, nuts, and wheat, this American classic is a must-try for those looking to celebrate the season.

These cookies are versatile enough for dessert tables or cozy family snacks, and they provide a boost of nutrients from pumpkin. Find this recipe and more in your easyChef Pro cookbook, complete with a convenient shopping list feature to ensure you get the best value for your ingredients.

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Recipe Collection: Dessert

Serving Size: 48

Cooking Time: 45 minutes

Overview

These soft pumpkin cookies are topped with a rich brown sugar frosting, making them a delightful treat for fall and winter gatherings. The combination of pumpkin and penuche frosting creates a warm, comforting flavor that is sure to please any crowd.

Diet Type

Vegetarian

Allergies

Eggs, Milk, Nuts, Wheat

Cuisine

American

Ingredients

• 1 Cup shortening
• 0.5 Cup brown sugar, packed
• 0.5 Cup white sugar
• 1 Cup pumpkin puree
• 1 Whole egg
• 1 Teaspoon vanilla extract
• 2 Cups all-purpose flour
• 1 Teaspoon baking soda
• 1 Teaspoon baking powder
• 1 Teaspoon cinnamon, ground
• 0.5 Teaspoon salt
• 1 Cup walnuts, divided
• 3 Tablespoons butter
• 0.5 Cup brown sugar, packed
• 0.25 Cup milk
• 2 Cups confectioners' sugar

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the shortening, 0.5 cup brown sugar, and white sugar. Mix in the pumpkin, egg, and vanilla extract.
3. Sift the flour, baking soda, baking powder, cinnamon, and salt together into a bowl. Mix into the creamed mixture. Stir in the walnuts.
4. Drop dough by heaping spoonfuls onto the prepared baking sheets.
5. Bake in the preheated oven for 10 to 12 minutes. Transfer to wire racks to cool.
6. Meanwhile, make the frosting: In a small saucepan over medium heat, combine the butter and 0.5 cup brown sugar. Bring to a boil, then cook and stir for 1 minute, or until slightly thickened. Remove from heat and let cool slightly, about 10 minutes.
7. Add the milk and beat until smooth. Gradually stir in the confectioners' sugar until the frosting reaches the desired consistency.
8. Spread the frosting on the cooled cookies.

Enjoy these delicious pumpkin cookies with a cup of tea or coffee for a perfect autumn treat!