Shirley's Recipes

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Name: Pumpkin Cookies with Penuche Frosting
Key Ingredient: canned pumpkin
Preparation: bake
Cuisine: American
Source: Pillsbury New Simply from Scratch #69
Food Group: cookies
Meals: lunch, snack, picnic
Courses: dessert
Temperature: room
Effort: easy
Prep. Time: :30
Elapsed Time: 1:00
Servings: 60

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 cup margarine or butter, softened
1 cup canned pumpkin
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup chopped nuts

Heat oven to 350F. In large bowl, cream sugar, brown sugar and margarine until light and fluffy. Blend in pumpkin, vanilla and egg. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder, cinnamon and salt; blend well. Stir in nuts. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake at 350F. for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets; cool.

Frost with Penuche Frosting.

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