August 24, 2012

Pumpkin Spice Cookies with Penuche Frosting

This morning I enjoyed a cup of coffee outside on the deck.  All summer long it's been too hot and humid to truly enjoy the morning this way, but this morning it was just nice and cool enough to hint at Autumn and what is to come.  One of the cooking joys of the season is that my body starts to crave things made with pumpkin and Autumn squash.  Pumpkin bars with cream cheese frosting are a 'must' but also a nice cookie with penuche frosting. 

As I sat down to update the website this morning I grabbed one of my "grandmother" recipes and have spent about 15 minutes going through my photos to find the one of this cookie.  I know it's there, but it's being elusive and frankly, I just can't spend anymore time searching for it.  So without further adieu, I give you a nice Fall cookie... sans photo.  Sorry bout that.

Pumpkin Spice Cookies with Penuche Frosting

1 c shortening
3/4 c packed brown sugar
1/4 c white sugar
1 c pumpkin puree (use your favorite squash or pumpkin)
1 egg
1 1/2 t vanilla extract
2 c flour
1 t baking soda
1 t baking powder
1/2 c quick oats style oatmeal or oat/bran flakes
1 t ground cinnamon
1/2 t pumpkin pie spice
1/8 t ginger, ground
1/2 t salt
1 cup chopped walnuts

3 tablespoons butter
1/2 c packed brown sugar
1/4 c milk
2 c powdered sugar

In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar.  Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.

Bake for 10 to 12 minutes at 350 degrees on greased baking sheets. Cool on wire racks while you make the frosting.

In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

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