Warning…..you may not be able to stop eating these cookies. I can’t!!
It’s pumpkin season but these cookies would be great on a Christmas plate too!
I usually don’t have time to bake except at Christmas when I block out a whole day but I found myself with a morning off and dug out my favorite cook book from 1979 and looked for a new recipe.  
I have loved everything I have ever made from this cookbook so I tried another new one. Here is the recipe and all I’m going to add is that I sprinkled nutmeg on the top of the frosted cookies. Yum!! Oh and I skipped the nuts. 🙂
Ingredients
- 1 cup shortening or butter (I used butter)
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Penuche Frosting:
- 3 tablespoons butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 2 cups confectioners’ sugar (about)
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, brown sugar, and white sugar. Add 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 ungreased baking sheets.
- Bake for 12 to 15 minutes in the preheated oven. (If your oven runs hot may only need 10). Cool on wire racks.
- To make frosting, combine the butter and brown sugar in a saucepan. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly (about 15 minutes). Add milk, and beat until smooth. Gradually stir in 2 cups confectioners’ sugar (or amount needed) until frosting has reached desired spreading consistency. Spread on cooled cookies. (then I sprinkled with nutmeg).
