Pumpkin Cookie with Penuche Icing

Pumpkin Penuche Cookies, a fall favorite
Photo by Marta Bartolomei Edmonds.
I love the fall because it gives us pumpkin at it’s best. It’s an incredibly versatile vegetable that is particularly good in baked goods. Baking pumpkin cookies is a fall tradition in our family. This particular recipe has been in our family for over ten years. It yields a moist, cakey cookie that is not too sweet. The penuche filling is a sweet, caramel flavored surprise.

Pumpkin Sandwich Cookie with Penuche Icing
1 cup butter, softened
1/2 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons butter
1/2 cup dark brown sugar
1/4 cup milk
1 cup confectioner’s sugar
Makes 60 cookies.
1. Pre-heat oven to 350°F. In a small bowl whisk together the dry ingredients and set aside. In a standing mixer beat butter and sugars until light and fluffy. Add pumpkin, vanilla and egg until they are fully incorporated. Add flour mixture until just combined. Drop dough by tablespoon 1 inch apart onto a parchment paper lined cookie sheets.
2. Bake at 350°F for 10 to 12 minutes or until light golden brown around edges. Immediately remove from cookie sheets and cool completely.
3. While the cookies are cooling, make the icing. In a medium saucepan, melt 3 tablespoons butter and 1/2 cup brown sugar over medium heat and bring to a boil. Once it starts bubbling, cook for 1 minute, stirring constantly. Add milk carefully and stir until the caramel is disolved. Beat in enough powdered sugar for desired spreading consistency. Ice cookies, working quickly as the icing will crystalize as it cools.

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