When pumpkin pie gets old (as if that’s really a thing), give these pumpkin pecan cookies a try. The penuche frosting topped with pecans gives the cookies a texture and taste that can’t be beat.
Prep time: 20 minutes
Cook time: 10-12 minutes
Total time: About 35 minutes
Servings: About 24 small cookies
Ingredients:
Cookies:
2 cups of sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup of sugar
1 cup of shortening (butter works too!)
1 small can of canned pumpkin
1 egg
1 teaspoon vanilla extract
Penuche frosting:
½ cup of brown sugar
4 tablespoons milk
2 tablespoons butter
1 cup of sifted powdered sugar
Chopped pecans for topping, if desired
Photo by Kristen Yang
Directions:
For cookies:
1. Pre-heat oven to 350°F
2. Mix dry ingredients for cookies.
Photo by Kristen Yang
3. Cream sugar and shortening (or butter) together with a hand mixer (or a fork, if you’re hardcore like that).
Photo by Kristen Yang
4. Add egg and pumpkin to creamed shortening.
Photo by Kristen Yang
5. Blend the dry ingredients into the wet ingredients; add vanilla.
Photo by Kristen Yang
6. Drop from a teaspoon and bake 10-12 minutes.
Photo by Kristen Yang
NOTE: Wait to make frosting until cookies are cooled! Cookies will not turn out as well if not cooled before frosted.
Photo by Kristen Yang
For frosting:
1. Using a medium saucepan over medium heat, melt butter.
Photo by Kristen Yang
2. Add milk and brown sugar, stirring to dissolve sugar.
Photo by Kristen Yang
3. Boil the mixture for about two minutes.
Photo by Kristen Yang
4. Remove from heat and add powdered sugar, stirring until smooth.
Photo by Kristen Yang
5. Immediately frost cookies and top with pecans after frosting. Penuche hardens quickly, so work fast or enlist a friend to help!
Photo by Kristen Yang