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
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 teaspoon vanilla extract
½ cup of brown sugar
4 tablespoons milk
2 tablespoons butter
1 cup of sifted powdered sugar
Chopped pecans for topping, if desired
1. Pre-heat oven to 350°F
2. Mix dry ingredients for cookies.
3. Cream sugar and shortening (or butter) together with a hand mixer (or a fork, if you’re hardcore like that).
4. Add egg and pumpkin to creamed shortening.
5. Blend the dry ingredients into the wet ingredients; add vanilla.
6. Drop from a teaspoon and bake 10-12 minutes.
NOTE: Wait to make frosting until cookies are cooled! Cookies will not turn out as well if not cooled before frosted.
1. Using a medium saucepan over medium heat, melt butter.
2. Add milk and brown sugar, stirring to dissolve sugar.
3. Boil the mixture for about two minutes.
4. Remove from heat and add powdered sugar, stirring until smooth.
5. Immediately frost cookies and top with pecans after frosting. Penuche hardens quickly, so work fast or enlist a friend to help!