Your fall pumpkin baking extravaganza can not be over until you make these melt in your mouth Pumpkin Caramel Pecan Cookies. The penuche frosting on these soft, moist pumpkin cookies is to die for. They are just about as yummy of a treat as you can get…especially this time of year! They are simple to make and are the perfect dessert for any of your fall get togethers 😉 Hope you love these like we did!!
I got this recipe from the food network and http://www.food.com/recipe/best-pumpkin-cookies-185445 loved every, single bite 😉
Pumpkin Pecan Cookies with Penuche Glaze
2016-12-29 19:05:27
Cookie
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin
- 1 egg
- 1 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. ground nutmeg
Penuche Glaze
- 3 Tbs. butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 1/2-2 cups powdered milk
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For cookies
- Have ready some ungreased baking sheets. In a large mixing bowl, cream butter and the sugars together until light and fluffy. Blend in pumpkin, egg and vanilla extract.
- In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
- Mix flour mixture into butter-sugar mixture. Drop tablespoonfuls 3 inches apart on ungreased baking sheets. Bake the cookies for 10-12 minutes until golden around the edges. Remove warm cookies and transfer to racks. Let cool completely for a least one half hour, then frost with glaze.
- For Glaze:.
- In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. Using a silicone basting brush, which I love and use religiously now, or a butter knife to spread glaze on cookies is the best tip. Please note; this glaze will harden fairly quickly. I suggest that you keep the saucepan over the stove on the lowest heat possible to prevent it from hardening.
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