Recipe: Pumpkin Cookies with Penuche Frosting

Pumpkin Cookies with Penuche Frosting

PAM Butter Flavor Cooking Spray
1 cup margarine, softened
1 1/2 cups packed light brown sugar, divided
3/4 teaspoon vanilla extract, divided
1 large egg
1 can (16 ounces) solid-pack pumpkin
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
3/8 teaspoon salt, divided
1/2 cup chopped walnuts
1 tablespoon water
1 1/2 cups powdered sugar
1/4 cup milk
1/4 teaspoon vanilla extract
candy corn, garnish (optional)

Preheat oven to 350F. Coat cookie sheet with cooking spray.

In large bowl, with spoon, mix margarine and 1 cup brown sugar until smooth; stir in 1/2 teaspoon vanilla. Beat in egg then pumpkin until blended.

In small bowl, stir together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and 1/4 teaspoon salt; then stir all into pumpkin mixture until blended. Stir in nuts.

Drop dough by rounded teaspoonfuls, about 1 inch apart, onto cookie sheet. Bake 10 to 12 minutes until lightly browned.

Cool cookies slightly on cookie sheet then remove to wire racks to cool. Repeat to use remaining dough. Spread frosting (see below) over cookies; decorate with candy; if desired.

Penuche Frosting:
Spray cooking spray into small saucepan for 10 seconds; stir in 1/2 cup firmly packed brown sugar and water. Over medium heat, heat to boiling; boil 1 minute. Remove from heat; cool slightly. Stir in powdered sugar, milk, 1/4 teaspoon vanilla, and 1/8 teaspoon salt. Keep stirring until smooth.

Yield: about 66 cookies
Source: ConAgra Foods