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Pumpkin Cookies with Boiled Brown Sugar Frosting

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Pumpkin Cookies with Boiled Brown Sugar Frosting
  • Prep Time 10 min
  • Total Time 60 min
  • Servings 36
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Autumn in a cookie: pumpkin and cinnamon bake into soft, round cookies perfectly topped with frosting and a sprinkling of pecans.

Ingredients

1
cup butter
1
cup sugar
1
cup canned pumpkin puree
1
egg
1
teaspoon baking soda
1
teaspoon baking powder
1
teaspoon cinnamon
1/4
teaspoon salt
2
teaspoon vanilla
2
cups flour

FROSTING:

1/2
cup dark brown sugar
4
tablespoon milk
2
tablespoon butter
1
cup powdered sugar, sifted
Chopped pecans for topping, if desired

Directions

  • 1 Preheat oven to 350° F.
  • 2 Beat butter and sugar until well blended. Add pumpkin, egg, soda, baking powder, cinnamon, salt, vanilla and flour. Mix until well blended.
  • 3 Using a 2-inch cookie scoop, drop into mounds at least 1-inch apart. Bake at 350° F for 12 - 15 minutes, until tops just start to brown. Cool completely on cooling rack.
  • 4 FROSTING: Using a medium saucepan over medium heat, melt butter. Add milk and brown sugar, stirring to dissolve sugar. Boil brown-sugar mixture for 2 minutes. Remove from heat and add powdered sugar, stirring quickly until smooth.
  • 5 Working quickly, swirl about 1 tbsp of frosting onto top of each cookie. If pecans are desired, sprinkle immediately, before frosting sets. If frosting becomes difficult to work with, add a tsp of water at a time to soften.
Nutrition Information 
No nutrition information available for this recipe
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