Pumpkin Cookies with Penuche Frosting

Pumpkin Cookies with Penuche Frosting


"A soft cookie with a candy frosting."


45 m servings 128 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 81 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together shortening, 1/2 cup 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.
  3. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
  4. In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup 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 confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
  • profile image

Your rating



  1. 117 Ratings


These were very good! I use butter instead of shortening, and chopped, dried figs instead of walnuts. Tonight I am going with chocolate chips. Very good with a maple frosting also. Just 1/2 C ic...

These are wonderful. I make them as bars in a 9 x 13 pan. Everyone loves them. The frosting is very sweet but delicious!! A+

These cookies are so delicious!!... To ice them I dipped them in the pan I made the icing in, face down, while they were still a little warm.. I placed them on a rack with some tin foil undernea...

Huge hit. Made these on a rainy day. My daughter tried a cookie and said "this is better than the stuff" meaning the batter she licked off the beaters. One BIG difference though I used a tin o...

These were just wonderful - I made them for a cookie exchange, and they vanished. I actually got more than the 4 dozen - I used a 2 tsp cookie scoop, and ended up with small round cookies that ...

My husband and I thought these were great. Fluffy and delicious. I think next time I'll add a bit of the Pumpin Pie Spice to it and just a bit more of the pumpkin puree. I also liked the fros...

These are delicious cookies iced or not. The recipe made less than 40 cookies for me each time I made it (more like 30 - 35), but the icing was enough to frost 52 cookies. I used half unsalted...

These are EXTREMELY good cookies. They are so soft and moist even after storage. I didn't like the thought of a "hardened" candy like frosting, so I didn't go for the penuche. I instead did a ho...

This recipe was only ok. They tasted more like a spice cookie. The pumpkin wasn't very strong at all. They were very soft though. The frosting was also just ok. It tasted just like a hard co...