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Print this Recipe    Pumpkin 12

Pumpkin Cookies with Penuche Frosting

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

3 tablespoons butter or margarine
1/2 cup firmly packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar

Preheat oven to 350 degrees.

In a large bowl, combine sugar, 1/2 cup brown sugar and 1 cup
butter; beat until light and fluffy. Add pumpkin, vanilla and egg;
blend well. Add flour, baking powder, baking soda, cinnamon and
salt; mix well. Stir in nuts. Drop dough by rounded teaspoonfuls
2" apart onto ungreased cookie sheets.

Bake for 10-12 min. or until light golden brown around edges.
Immediately remove from cookie sheets. Cool 15 min. or until
completely cooled.

Meanwhile, in med. saucepan, combine 3 tablespoons butter and 1/2
cup brown sugar; bring to a boil. Cook over med. heat for 1 min.
or until slightly thickened, stirring constantly. Cool 10 min. Add
milk; beat until smooth. Beat in enough powdered sugar for desired
spreading consistency. Frost cooled cookies.


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