Pumpkin Cookies With Penuche Frosting
Soft, moist pumpkin cookies with warm cinnamon flavor topped with sweet penuche frosting, perfect for fall gatherings or holiday celebrations, appealing to all pumpkin lovers.
Ingredients
Instructions
- Cream shortening and brown sugar together.
- Add pumpkin, egg, and vanilla; mix well.
- Sift dry ingredients and add to the creamed mixture. Add nuts.
- Drop by teaspoonfuls onto ungreased baking sheets.
- Bake at 350°F (175°C) for 10 to 12 minutes.
- Frost the cookies with penuche frosting.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening instead of all shortening. If you're looking for a nut-free option, you can omit the nuts or substitute with chocolate chips. Adding a pinch of nutmeg or ginger can enhance the flavor profile. For an extra kick, try incorporating some pumpkin spice blend into the batter.
Serving Suggestions
These pumpkin cookies are delightful on their own, but they also pair beautifully with a warm cup of tea or coffee. For a festive touch, serve them alongside a slice of Aunt Rosie'S Apple Cake. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert experience.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, you can refrigerate them for up to two weeks. To reheat, simply microwave for a few seconds or warm them in an oven at 300°F (150°C) for 5-7 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cookies With Penuche Frosting contains roughly 495 calories, with 5g protein, 65g carbohydrates, and 17g fat. It is an excellent source of calcium (32% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and thoroughly puree the pumpkin before measuring. This will provide a fresher flavor, but ensure it's not too watery to maintain the right cookie texture.
What can I use instead of penuche frosting?
If you prefer a different frosting, cream cheese frosting or a simple vanilla glaze would work well with these cookies. For a healthier option, consider a light dusting of powdered sugar or a drizzle of melted dark chocolate.
Can I freeze these cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to three months. To enjoy, allow them to thaw at room temperature or warm them slightly in the oven. Frost after thawing for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).