Recipe of the Week!

Pumpkin Cookies

Cookies:

½ cup sugar

½ cup firmly packed brown sugar

1 cup margarine or butter, softened

1 cup canned or fresh pumpkin

1 tsp. vanilla

1 egg

2 cups all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

¼ tsp. salt

Penuche frosting:

3 tbsp. margarine or butter

½ cup firmly packed brown sugar

¼ cup milk

1 ½ to 2 cups powdered sugar

Heat oven to 350º. In large bowl, beat sugar, ½ cup brown sugar and 1 cup margarine until light and fluffy. Add pumpkin, vanilla and egg; blend well. Add flour, baking powder, baking soda, cinnamon and salt; mix well. Stir in walnuts. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake at 350º for 10-12 minutes or until light golden brown around edges. Immediately remove from cookie sheets. Cool completely.

In medium saucepan, combine 3 tbsp. margarine and ½ cup brown sugar. Bring to a boil. Cook over medium heat 1 minute or until slightly thickened, stirring constantly. Cool 10 minutes. Add milk; beat until smooth. Beat in enough powdered sugar for desired spreading consistency. Frost cooled cookies. Let stand until frosting is set.