- 1 cup butter, softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup chopped pecans
- PENUCHE FROSTING:
- 3 tablespoons brown sugar
- 2 tablespoons butter
- 3 tablespoons milk
- 1-3/4 to 2 cups confectioners' sugar
- In a large bowl, cream butter and sugars. Beat in egg. Add pumpkin and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in pecans.
- Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool.
- For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat; cool for 10 minutes. Transfer to a large bowl; beat in milk. Beat in enough confectioners' sugar to achieve spreading consistency. Frost cookies. Yield: About 5 dozen.
Reviews for Pumpkin Cookies
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"These are delicious and so easy to make. They freeze well too."
"YUMMY. Good with or without the icing"
"I make this recipe about 12 times from October through December each year, and if I missed bringing them for our church's Reformation potluck everyone would be disappointed. This has become my signature cookie because of it's uniqueness and popularity. I don't add the pecans but the penuche frosting is a must and is what really sets this recipe apart from other pumpkin cookie recipes. It seems like it's a hassle, but it comes together really well and is TOTALLY worth it."
"Fantastic cookie. Very moist. I did not use the frosting but instead used a simple icing. I also added chocolate chips to a dozen. My family loves them."
"very good moist cookies. my family loved them. did not put on the frosting and left out the pecan out. they are the best pumpkin cookies !"