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    10

Pumpkin Cookies with Boiled Brown Sugar Frosting

  • Prep 10 min
  • Total 60 min
  • Servings 36

Autumn in a cookie: pumpkin and cinnamon bake into soft, round cookies perfectly topped with frosting and a sprinkling of pecans. MORE + LESS -

TBSP Susan
May 7, 2015

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

Steps

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  • 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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