Warning…..you may not be able to stop eating these cookies. I can’t!!

It’s pumpkin season but these cookies would be great on a Christmas plate too!

I usually don’t have time to bake except at Christmas when I block out a whole day but I found myself with a morning off and dug out my favorite cook book from 1979 and looked for a new recipe.  

I have loved everything I have ever tried in this cookbook so I tried another new one. Here is the recipe and all I’m going to add is that I sprinkled nutmeg on the top of the frosted cookies. Yum!! Oh and I skipped the nuts. 🙂

Ingredients

• 1 cup shortening or butter (I used butter)
• 1/2 cup packed brown sugar
• 1/2 cup white sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup chopped walnuts

Penuche Frosting:

• 3 tablespoons butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 2 cups confectioners’ sugar (about)

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together shortening, brown sugar, and white sugar. Add 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 ungreased baking sheets.
3. Bake for 12 to 15 minutes in the preheated oven. (If your oven runs hot may only need 10). Cool on wire racks.
4. To make frosting, combine the butter and brown sugar in a saucepan. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly (about 15 minutes). Add milk, and beat until smooth. Gradually stir in 2 cups confectioners’ sugar (or amount needed) until frosting has reached desired spreading consistency. Spread on cooled cookies. (then I sprinkled with nutmeg).