Рецепт Pumpkin Cookies with Penuche Frosting
A little messy, but so good...
I don't know where I got the recipe for pumpkin cookies, or even when I first made them. It's been years, and there are about a million versions out there. Some have chocolate chips, some have nuts. Some have cream cheese frosting, some have none. In the end, I just made them the way I like them. No nuts, no chocolate chips, and topped with a very delicious penuche frosting (that I use on a bunch of other stuff). These are my husband's favorite cookies.
Pumpkin Cookies with Penuche Frosting
- ½ cup shortening
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- Frosting
- 3 tablespoons unsalted butter
- ½ cup packed brown sugar
- ¼ cup light cream
- 2 cups powdered sugar
Preheat oven to 350 ° F.
In a large mixing bowl, cream
together the shortening, butter and sugars until light and fluffy; about 2 minutes.
Add the egg and continue to beat for another 2 minutes. Stir in the pumpkin and
the vanilla.
In a medium bowl, whisk together
the flour, baking soda, baking powder, spice, and salt. Add to the creamed
mixture and beat until just blended.
Using a cookie scoop, drop the batter,
two inches apart, on cookie sheets. Bake in the pre-heated oven for 10-12
minutes. Cool completely before frosting.
Using a cookie scoop makes it easy to have the cookies turn out the same size.
In a small
saucepan over medium heat, combine the 3 tablespoons butter and ½ cup brown
sugar. Bring to a boil; cook and stir for 1 minute. Remove from the heat, stir
in the cream, and beat until smooth. Gradually stir in 2 cups powdered sugar
until frosting has reached desired consistency. Spread on cooled cookies.
I like to keep the frosting on warm heat and drizzle them on the cookies--then they harden up a little like candy. Alternately, you can add more powdered sugar and frost them the usual way.
Put a parchment lined pan underneath to catch the drips.
They're like little soft cakes with candy on top.