Food for Thought: Pumpkin Cookies with Penuche Frosting

Happy October Everyone!!!  I’m so excited that fall is finally here!  The cooler weather hasn’t made it down to Miami yet, but luckily I’m going home to Tennessee at the end of the month so I’ll get at least one week of a true fall experience.

As previously promised, today I will share with you all my favorite fall treat, which also happens to be the absolute, hands-down, best pumpkin cookie recipe.  This one comes from Pillsbury.

Pumpkin Cookies with Penuche Frosting

I most recently made these cookies about a week ago for my sister-in-law’s birthday party.  These cookies are the perfect combination of pumpkin, cinnamon, and brown sugar frosting.  I also fall-back to this recipe for an easy and quick treat to make around Thanksgiving.

You’ll note that the recipe below calls for nuts, but I usually make these without the nuts as some people have very strong opinions about nuts in their cookies, however, I personally think they would still be absolutely delicious with nuts.

I hope you all enjoy the cookies!

Pillsbury Pumpkin Cookies with Penuche Frosting

Ingredients: Cookies:

  • 1/2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup margarine or butter, softened
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup chopped nuts

Ingredients: Frosting

  • 3 Tablespoons margarine or butter
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup milk
  • 1 1/2 to 2 cups powdered sugar


  1. Heat oven to 350°F.
  2. 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.
  3. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
  4. Bake at 350°F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets.
  5. Cool 15 minutes or until completely cooled.
  6. 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.
  7. Frost cooled cookies.

 Fun Facts and Tid-Bits:

  • Penuche (pun-NOO-chee) is a brown sugar fudge-like candy. The name is derived from the Mexican word for “raw sugar” or “brown sugar.”
  • Canned pumpkin appears in the market in two forms: the plain cooked, puree vegetable, and a variation labeled “pumpkin pie filling,” which contains sweeteners and spices. Choose the plain version for these nut-spiked cookies.
  • To shape these spice cookies, scoop the dough using a small ice cream scoop.
  • Sprinkle minced nuts on top of the penuche frosting before it sets.


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