Cookies:
- 1/2 cup sugar
- 1/3 cup firmly packed brown sugar
- 1 cup margarine or butter, softened
- 1 cup canned pumpkin
- 1 tsp vanilla
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup chopped nuts
Frosting:
- 3 Tbsp margarine or butter
- 1/2 cup firmly packed brown sugar
- 1/4 cup milk
- 1 1/2 to 2 cups powdered sugar
Heat oven to 350 degrees F. In large bowl, combine sugar, 1/2 cup brown sugar and 1 cup margarine; beat until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto uncreased cookie sheets.
Bake at 350 degrees F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool 15 minutes or until completely cooled.
Meanwhile, in medium saucepan, combine 3 tablespoons margarine and 1/2 cup brown sugar; bring to a boil. Cook over medium heat for 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies.
Make it special: Sprinkle minced nuts on top of the penuche frosting before it sets.
Yield: 5 dozen cookies
From: Pillsbury Best Cookies Cookbook
Mama Woon’s Kitchen 