I decided to make some pumpkin chocolate chip cookies and then I decided to add a penuche frosting! To me it was making better…BEST! I loved the flavor combo of the pumpkin and chocolate, with the carmel frosting!
I did not make the good old Weight Watchers version of pumpkin cookies, which is just a spice cake mix and a can of pumpkin, but I decided to make my recipe that I have used for years, I am not sure where it even came from, because I have had it for so long. I needed a big batch of cookies this time so I doubled this recipe:
Pumpkin Chocolate Chip Cookies
2 cups flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp soda
1/2 tsp nutmeg
1/2 cup butter
1 cup brown sugar
1 egg
1 c. pumpkin
1 tsp vanilla
1/2 package chocolate chips
Beat butter for 30 seconds, add brown sugar, mix well. Add egg, pumpkin, and vanilla, beat well. Add dry ingredients and mix until combined. Fold in chocolate chips. Drop from teaspoon on greased cookie sheet ( or I used parchment paper) Bake at 375 degrees F. for 8-10 mins. Let cool on wire racks then frost.
This frosting recipe is from Southern Food
Easy Penuche Frosting
Ingredients:
- 1/2 cup butter
- 1 cup brown sugar, packed
- 1/4 cup milk
- 2 cups sifted confectioners’ sugar, more or less
- hot water, optional
Preparation:
Would like this cookie reciepe
The recipe is included in the blog post.