Old-Fashioned Pumpkin Cookies With Penuche Frosting

So you’re craving something nostalgic but don’t want to spend all day in the kitchen? Same. That’s why these Old-Fashioned Pumpkin Cookies with Penuche Frosting are basically the edible version of a cozy sweater. Imagine soft, spiced pumpkin cookies topped with a buttery, brown sugar frosting that tastes like grandma’s kitchen on a Sunday afternoon. No fancy tricks, just pure comfort in cookie form.

Why This Recipe is Awesome

Let’s be real: sometimes you want dessert that feels like a hug. These cookies are the ultimate throwback—simple, sweet, and packed with that old-school charm. The penuche frosting is the star here: it’s like caramel’s less fussy cousin, made with brown sugar and butter, and it clings to the cookies like it was born to be there. Plus, the recipe is so easy, even if you’re the kind of person who burns toast, you’ll nail it. No stress, just deliciousness.

And hey, if you’re feeling fancy, you can totally serve these at a party and pretend you’re a baking genius. No one will know the secret is just a few pantry staples and a little love.

Ingredients You’ll Need

Here’s your shopping list. Grab these and get ready for cookie magic.

• 1/2 cup unsalted butter, softened (room temp, please—no cold butter drama)
• 1 cup light brown sugar (the secret to that deep, buttery flavor)
• 1 large egg (free-range if you’re feeling extra fancy)
• 1 teaspoon vanilla extract (the flavor MVP)
• 1 cup pumpkin puree (not pumpkin pie filling, FYI)
• 2 cups all-purpose flour (classic, reliable)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

For Penuche Frosting:

• 1/4 cup unsalted butter
• 1/2 cup packed brown sugar
• 1/4 cup milk (whatever’s in your fridge)
• 1 cup powdered sugar (aka: the snowstorm)
• 1/2 teaspoon vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Don’t skip this—your cookies need a warm welcome.
2. Cream butter and brown sugar. Beat them together until smooth and fluffy. Your mixer will do the heavy lifting.
3. Add the egg, vanilla, and pumpkin. Mix until everything’s combined and looks like autumn orange clouds.
4. Mix dry stuff. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Spices = magic.
5. Combine wet and dry. Add the dry mixture to your pumpkin goodness. Mix just enough—don’t overdo it.
6. Scoop and drop. Use a tablespoon to drop dough onto a parchment-lined baking sheet. Space them out, unless you want a cookie blob.
7. Bake time. Cook for 10-12 minutes. Edges should look set, centers a little soft (that’s the secret).
8. Cool ‘em down. Chill cookies on the tray for a couple mins, then transfer to a wire rack. No shortcuts!
9. Penuche frosting magic. While cookies chill, melt butter in a saucepan over medium heat. Stir in brown sugar and milk. Boil for about 2 minutes, mixing constantly. Take off the heat, cool for 1-2 minutes, then whisk in powdered sugar and vanilla. Hello, dreamy drizzle.
10. Ice those cookies. Spread or drizzle frosting generously. Top with a little extra cinnamon if you feel spicy.

Common Mistakes to Avoid

• Skipping the oven preheat. You’ll mess up the bake and, honestly, pro bakers everywhere will cry.
• Overmixing the dough. Unless you want pumpkin biscuits, stop when it’s blended!
• Using pumpkin pie filling. Nope, too sweet, too weird.
• Pouring frosting on hot cookies. Result: frosting lake. Wait till they’re cool.
• Ignoring the vanilla in frosting. Rookie error—vanilla is what makes it magic.

Alternatives & Substitutions

• No pumpkin puree? Try mashed sweet potato or butternut squash. Flavor’s different but still yum.
• Vegan twist? Swap butter for vegan margarine and use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water).
• Out of brown sugar? Go for coconut sugar—cookies will taste a little nuttier, in a good way.
• Want more crunch? Toss in pecans or walnuts. You do you.
• Frosting drama? Sub in cream cheese frosting if penuche’s not on your mood board.

FAQ (Frequently Asked Questions)

Can I freeze these cookies?
Yup! Freeze the cookies (without frosting) in a single layer, then stack. Frost after thawing. They’ll taste just as fab.

Can I use margarine instead of butter?
Technically, yes. But butter > margarine for flavor. Sorry, not sorry.

Can I halve the recipe?
Sure. Just do the math and don’t blame me if you wish you’d made more when you taste one.

Do these cookies spread a lot?
Not really. They’re cute and fluffy, so don’t panic about monster cookie blobs.

Is the frosting tricky?
Nope! Light penuche focus, easy to make. If you burn it, well, that’s a “practice makes perfect” kind of thing.

Can I use gluten-free flour?
Yup—use 1:1 gluten-free baking flour. Texture might be slightly different, but still delicious.

Can I add chocolate chips?
Uh, yeah! Never say no to chocolate.

Final Thoughts

You just nailed the ultimate old-school pumpkin cookie. Soft, spiced, and topped with that buttery penuche frosting, these are the kind of cookies that make people smile. Whether it’s a lazy Sunday or a last-minute dessert save, this recipe’s got your back.

So go flex those baking muscles—and remember, even if your cookies aren’t Instagram-perfect, they’re still glorious. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!