To some, pumpkin might be getting a little old. Others are pleasantly overwhelmed with the pumpkin choices. Well, whatever side you might be on, or are sitting on the fence I hope you give these super yummy cookies a try!
These cookies are a November tradition in our home. Never made in September or October. JUST November before Thanksgiving cookies. I guess because these are considered a delicacy. This super moist cookie topped with a sweet penuche frosting is fancy enough for a Thanksgiving dessert table, yet simple enough for a dessert after dinner.
I've never met a cookie so moist in my entire life. If you love moist cookies these are for you! They are super good by themselves, but the glaze on top totally adds a whole new view! It really adds a lot and makes the cookies even better!
Normally with the glaze you would frost each cookie. However, if you want something a little more fancy (or are trying to take pretty pictures for a blog) you can drizzle it across the tops like I did in the picture.
Like this. ;) You can even dress these up by placing a nut on top if your heart so desires! Hope you give these a try this November!
Moist Pumpkin Cookies
3/4 cup sucanat
1 cup butter, softened
1 cup pumpkin puree
1 egg
1 tsp. vanilla
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
In a bowl, beat butter and sugar until fluffy. Add the pumpkin, egg, and vanilla blending well. Add remaining ingredients and mix well with a spoon. Drop onto an ungreased baking sheet and bake at 350 degrees for 10 to 12 minutes. Remove from pan and allow to cool before frosting.
Penuche Frosting
3 Tbsp. butter
1/2 cup brown sugar
1/8 cup milk
powdered sugar
In a saucepan over medium heat, combine the butter and brown sugar. Allow to boil for one minute stirring constantly. Turn heat to low and add milk mixing well. Remove from heat and add powdered sugar until thickened to desired consistency. If you let it sit for a few minutes it will harden slightly on it's own. Frost cookies and enjoy!
Moist Pumpkin Cookies
3/4 cup sucanat
1 cup butter, softened
1 cup pumpkin puree
1 egg
1 tsp. vanilla
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
In a bowl, beat butter and sugar until fluffy. Add the pumpkin, egg, and vanilla blending well. Add remaining ingredients and mix well with a spoon. Drop onto an ungreased baking sheet and bake at 350 degrees for 10 to 12 minutes. Remove from pan and allow to cool before frosting.
Penuche Frosting
3 Tbsp. butter
1/2 cup brown sugar
1/8 cup milk
powdered sugar
In a saucepan over medium heat, combine the butter and brown sugar. Allow to boil for one minute stirring constantly. Turn heat to low and add milk mixing well. Remove from heat and add powdered sugar until thickened to desired consistency. If you let it sit for a few minutes it will harden slightly on it's own. Frost cookies and enjoy!