Pumpkin Cookies with Penuche Frosting

Pumpkin Cookies with Penuche Frosting Recipe - USA

Region / culture: USA | Servings: 24

Introduction

Pumpkin cookies with penuche frosting are a delicious and festive treat perfect for the fall season. These soft and chewy cookies are packed with warm spices and pumpkin flavor, while the rich and creamy penuche frosting adds the perfect finishing touch.

History

Pumpkin cookies with penuche frosting have been a popular dessert for decades, especially during the autumn months when pumpkin is in season. The combination of pumpkin and warm spices like cinnamon and nutmeg creates a comforting and nostalgic flavor profile that is loved by many.

Ingredients

1 cup of shortening
0.5 cup of packed brown sugar
0.5 cup of white sugar
1 cup of pumpkin puree
1 egg
1 tsp of vanilla extract
2 cups of all-purpose flour
1 tsp of baking soda
1 tsp of baking powder
1 tsp of ground cinnamon
0.5 tsp of salt
1 cup of chopped walnuts
3 tbsp of butter
0.5 cup of packed brown sugar
0.25 cup of milk
2 cups of confectioners' sugar

How to prepare

Preheat the oven to 350°F (175°C). Grease cookie sheets.
In a large bowl, cream together shortening, 0.5 cup of brown sugar, and white sugar. Mix in 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 the prepared baking sheets. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
In a small saucepan over medium heat, combine 3 tbsp of butter and 0.5 cup of brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups of confectioners' sugar until the frosting has reached the desired consistency. Spread on cooled cookies.

Variations

Add a sprinkle of cinnamon or nutmeg on top of the frosting for extra flavor.
Substitute pecans or almonds for the walnuts in the cookie dough.
Use cream cheese frosting instead of penuche frosting for a tangy twist.

Cooking Tips & Tricks

Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture in these cookies.

- Be sure to cream the shortening and sugars together well to create a light and fluffy cookie dough.

- Don't overmix the dough once you add the dry ingredients to avoid tough cookies.

- Allow the cookies to cool completely before frosting to prevent the frosting from melting.

Serving Suggestions

These pumpkin cookies with penuche frosting are perfect for serving at fall gatherings, Halloween parties, or Thanksgiving dinners. They pair well with a hot cup of coffee or tea.

Cooking Techniques

Creaming the shortening and sugars together until light and fluffy is an important step in creating a tender cookie crumb. Be sure to follow the recipe instructions carefully to achieve the best results.

Ingredient Substitutions

If you don't have shortening on hand, you can use an equal amount of butter as a substitute. You can also use store-bought cream cheese frosting instead of making the penuche frosting from scratch.

Make Ahead Tips

You can make the cookie dough ahead of time and refrigerate it for up to 24 hours before baking. You can also make the penuche frosting in advance and store it in the refrigerator until ready to use.

Presentation Ideas

Arrange the frosted cookies on a platter and sprinkle with chopped walnuts or a dusting of cinnamon for a beautiful presentation. Serve on a festive dessert table for a stunning display.

Pairing Recommendations

These pumpkin cookies with penuche frosting pair well with a hot cup of spiced chai tea, a pumpkin spice latte, or a glass of cold milk.

Storage and Reheating Instructions

Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze the cookies (without frosting) for up to 3 months. Allow them to come to room temperature before frosting and serving.

Nutrition Information

Calories per serving

Each serving of pumpkin cookies with penuche frosting contains approximately 200 calories.

Carbohydrates

Each serving of pumpkin cookies with penuche frosting contains approximately 30 grams of carbohydrates.

Fats

Each serving of pumpkin cookies with penuche frosting contains approximately 10 grams of fat.

Proteins

Each serving of pumpkin cookies with penuche frosting contains approximately 2 grams of protein.

Vitamins and minerals

Pumpkin is a good source of vitamin A, vitamin C, and potassium, which are all important nutrients for overall health.

Alergens

This recipe contains nuts (walnuts) and dairy (butter, milk), so it may not be suitable for those with nut or dairy allergies.

Summary

Pumpkin cookies with penuche frosting are a delicious treat that is relatively high in carbohydrates and fats, but also provide some essential vitamins and minerals.

Summary

Pumpkin cookies with penuche frosting are a delightful fall treat that combines the warm flavors of pumpkin and spices with a rich and creamy frosting. These cookies are perfect for any autumn gathering and are sure to be a hit with friends and family.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a crisp autumn day, the leaves were falling from the trees in a myriad of colors, and the scent of pumpkin and spices filled the air. I had been browsing through an old cookbook that had been passed down to me from my own grandmother, and as I turned the brittle pages, a faded piece of paper fell out onto the kitchen counter.

Curious, I picked it up and unfolded it carefully. The paper was yellowed with age, and the handwriting was delicate and elegant. It was a recipe for Pumpkin Cookies with Penuche Frosting. I had never heard of penuche before, but the combination of pumpkin and spices sounded delicious.

I decided to give the recipe a try, and as I gathered the ingredients and began to mix them together, memories of my own childhood flooded back to me. I remembered spending hours in the kitchen with my own grandmother, watching her cook and bake with such love and care. She had taught me so much about cooking and baking, and I felt a deep connection to her as I followed the instructions on the recipe card.

The scent of cinnamon, nutmeg, and cloves filled the kitchen as the cookies baked in the oven. I couldn't wait to try them, and when they were finally ready, I pulled them out of the oven and let them cool on a wire rack.

As I prepared the penuche frosting, I thought back to all the different recipes and techniques my grandmother had taught me over the years. She had a knack for creating delicious dishes out of simple ingredients, and I had learned so much from her.

I carefully spread the frosting over the cookies, savoring the rich, caramel flavor of the penuche. The combination of the soft, spiced pumpkin cookies and the creamy frosting was absolutely divine. I knew that this recipe would become a favorite in my own kitchen, just as it had been in my grandmother's.

Over the years, I have made these Pumpkin Cookies with Penuche Frosting countless times, each batch bringing back memories of that first time I found the recipe in my grandmother's old cookbook. I have shared the recipe with friends and family, and it has become a staple at holiday gatherings and special occasions.

As I grow older, I find comfort in the tradition of baking these cookies, knowing that they are a link to the past and a way to honor my grandmother's memory. I treasure the time spent in the kitchen, mixing and measuring, creating something delicious to share with the people I love.

I am grateful for the legacy of recipes that has been passed down to me, and I hope to pass them on to future generations, so that they too can experience the joy of cooking and baking with love and care. And every time I make a batch of Pumpkin Cookies with Penuche Frosting, I am reminded of the wonderful woman who taught me so much about the art of cooking and the importance of sharing good food with others.