Pumpkin Cookies with Penuche Icing

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Today I am sharing an extra special recipe. And when I say extra special I REALLY mean extra special. Seriously, these cookies are almost magical and are one of my families most requested recipe. they may even be semi-famous around my home town and also might be on a few different local coffee shops menus year-round. That’s how good they are.

So, what makes these cookies so delicious, well its two things. One - the texture of these cookies, it’s more little delicious cakes. Sounds weird but trust me. Second - the penuche icing. What is penuche you may ask - well, I’m not going to lie I had to google it, even though I have made this icing a million times. So basically it’s brown sugar, butter and milk and it is said to have originated in Portugal, but all that aside, I just say it’s exactly what these cookies need.

The other great thing about these cookies is it makes a really big batch and they freeze beautifully. And, because they are already a soft cookie they are good to eat right out of the freezer, just in case you were wondering!

So, if your looking for a delicious pumpkin recipe to really kick this fall season into high gear look no further. I promise you will be in love with your first bite of these beauties and may find yourself looking for excuses to make these all year round!

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prep time

cook time

total time

servings

Ingredients

1/2 cup white sugar

1/2 cup brown sugar

1 cup butter softened

1 cup canned pumpkin pie filing

1 tsp vanilla

1 egg

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

Instructions

Preheat oven to 350. In a large bowl cream together butter, white sugar and brown sugar and fluffy. Add in the pumpkin, vanilla and egg and stir until combined.

In a separate bowl combine flour, baking powder, baking soda, cinnamon and salt. Stir the dry ingredients into the wet ingredients until combined.

On a parchment lined baking sheet place heaping tablespoons of cooking dough leaving 2 inches between each cookie. Bake for 10-12 minutes or until cookies are lightly golden brown. Allow to cool for 5 minutes before transferring to a cooling rack. Allow to cool completely before icing the cookies.

Icing

3 tbsp butter

1/2 cup brown sugar

1/4 cup milk

1 1/2 - 2 cups icing sugar

In a small sauce pan melt butter and brown sugar and bring to a boil. Boil for 1 minute then remove from heat and let cool for 10 minutes.

To the cooled mixture add in milk and whisk until smooth. Whisk in powdered sugar until it reaches the desired consistency.

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