FROSTED PUMPKIN-WALNUT COOKIES
This is my adopted recipe.I have made these now and if you like pumpkin and walnuts you will like these. The original recipe didn't have any nuts in the ingredient list so I tried 1 cup and that seemed to be fine. No milk was listed so I used about 1 tablespoon in the icing. She/He also had 84 as the amount, I only got 58 cookies. Even DH, the picky one, enjoyed them.
Provided by Dorel
Categories Drop Cookies
Time 27m
Yield 58 cookies
Number Of Ingredients 14
Steps:
- Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
- Add eggs, one at a time, beating after each addition.
- Stir in pumpkin and vanilla.
- Combine flour, baking powder, salt, and pumpkin pie spice.
- Gradually add to creamed mixture, mixing well.
- Stir in walnuts.
- Chill for at least 1 hour or until ready to bake.
- Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
- Bake at 375F for 11-12 minutes.
- Cool on wire racks.
- Frost with Maple Frosting.
- (Maple Frosting).
- Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
- Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
- Add maple extract, and beat well.
Nutrition Facts : Calories 97.3, Fat 3.9, SaturatedFat 1.7, Cholesterol 12.8, Sodium 64.2, Carbohydrate 14.9, Fiber 0.3, Sugar 10.2, Protein 1.1
PUMPKIN WALNUT COOKIES
Make and share this Pumpkin Walnut Cookies recipe from Food.com.
Provided by 1 Baker
Categories Drop Cookies
Time 1h15m
Yield 5 dozen cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- For Cookies:.
- Combine butter,brown sugar and sugar in large mixer bowl.
- Beat at medium speed,scraping bowl often, until creamy. Add pumpkin, egg and vanilla extract.
- Continue beating for 1 to 2 minutes or until well mixed. Reduce speed to low; beat in flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
- Stir in 1 cup walnuts by hand. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes or until set. remove to wire racks to cool completely.
- For frosting.
- COMBINE powdered sugar, butter, cream cheese, vanilla extract and pumpkin pie spice in medium mixer bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts.
WALNUT-PUMPKIN COOKIES
These pumpkin cookies are frosted with maple frosting. There has never been a person who has not LOVED these cookies, even those who do not like pumpkin cookies. It has been a family recipe for 35 years. It has won 1st prize at a cookie exchange and at a pumpkin contest at work. I usually triple the recipe!
Provided by Dawn Hillier
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.
- Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.
- Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.
- Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.
- Spread maple frosting over the cooled cookies.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 38.8 g, Cholesterol 18 mg, Fat 15.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 176.8 mg, Sugar 29.4 g
PUMPKIN COOKIES WITH CREAM CHEESE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield approximately 3 dozen
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- In a mixer, fitted with a paddle, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs. Mix to incorporate. Add the pumpkin and mix to incorporate. Sift together the flour, baking powder, salt, cinnamon, allspice, nutmeg and cloves. Add the dry ingredients to the batter and mix well. Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.
- For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a whole pecan.
ICED PUMPKIN COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 6 dozen Iced Pumpkin Cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
- Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
PUMPKIN WALNUT COOKIES WITH CARAMEL CREAM CHEESE FROSTING
I picked up the latest issue of Taste of Home, Best-Loved Cookies and Bars. Because of the season, I wanted to make pumpkin cookies. When I couldn't decide between 2 recipes, I smooshed them together and made it my own, especially the frosting. A touch of maple syrup adds a hint of the holidays and the cream cheese adds a rich, creamy texture to the frosting and keeps it not too sweet. These are easy to make and sooo delicious. Don't be afraid of the thick mixture, especially after adding the walnuts. This produces a soft, moist, chewy, cake-like cookie. If you're not a stickler for smooth edges or are in a rush, refrigeration isn't necessary. It just stays more formed and doesn't create little points after being scooped (especially from a cookie scooper). These cookies don't spread out much, so you can place them closer together on the cookie sheet to bake more at a time. Cooking time is bake time + making the frosting.
Provided by caffeine junkie
Categories Drop Cookies
Time 40m
Yield 7 dozen
Number Of Ingredients 21
Steps:
- For cookies: In a large bowl, cream butter and cream cheese until combined. Add sugars; beat until light and fluffy. Blend in pumpkin, egg, and vanilla.
- In a medium bowl, sift together flour, cinnamon, salt, baking powder, baking soda, and nutmeg. Gradually add to pumpkin mixture and mix well (dough will be thick). Fold in chopped nuts. Refrigerate cookie dough for 2 hours.
- When ready to bake, preheat oven to 350 degrees. Drop by tablespoonfuls 1 inch apart on ungreased cookie sheets. Bake for 12-14 minutes. (Mine came out perfectly in 12 minutes for both a gas and electric oven. These cookies don't brown much because of their color.).
- Cool for 1 minute on pan. Move to wire rack to cool.
- For frosting: In a small saucepan, combine butter, brown sugar, and milk. Bring to a boil over medium heat, stirring constantly. Boil for 3 minutes and remove from heat.
- Stir in maple syrup (or flavoring) and vanilla extract. Cool completely.
- In a mixer bowl with paddle attachment, beat cream cheese until smooth. Stir caramel until smooth, add to cream cheese, and mix until combined.
- Add and mix in powdered sugar, starting with 2 cups, until it reaches a frosting consistency. Frost cookies.
- NOTE: I've glazed these when the bottom of the cookies are just a little warm and the frosting has set up beautifully. With my next batch, I didn't wait as long, and while the frosting did stay on the top, some of it did ooze down the sides like a glaze. So frost however you want it to be like!
Nutrition Facts : Calories 1183.5, Fat 54.4, SaturatedFat 22.1, Cholesterol 118.8, Sodium 589, Carbohydrate 166.8, Fiber 4.1, Sugar 118.1, Protein 14.6
ICED PUMPKIN COOKIES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Gina
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g
PUMPKIN-NUT COOKIES
Scrumptious pumpkin-nut cookies. I top with a buttercream frosting and color it orange for October and red or white for the holidays. This recipe can be frozen if desired.
Provided by MOMMYALICIA
Categories Desserts Cookies Pumpkin Cookie Recipes
Time 30m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
- Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
- Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
- Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
- Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.
Nutrition Facts : Calories 84.8 calories, Carbohydrate 11.5 g, Cholesterol 7.8 mg, Fat 4.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 104.8 mg, Sugar 6.2 g
FROSTED PUMPKIN COOKIES
These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. -Leona Luttrell, Sarasota, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-1/2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.
Nutrition Facts : Calories 249 calories, Fat 10g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED JUMBO PUMPKIN COOKIES
????A classic cream cheese frosting tops these spiced pumpkin cookies. Everyone enjoys the chocolate chips inside and the walnuts sprinkled on top. -Wendy Altamirano, Fayetteville, NC
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add pumpkin; mix well. Beat in egg and vanilla. Combine the flour, oats, cinnamon, baking soda, salt and baking powder; gradually add to pumpkin mixture and mix well. Stir in chocolate chips and walnuts., Drop dough by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Form dough into pumpkin shapes. Bake at 350° until firm, 14-18 minutes. Remove to wire racks to cool., Meanwhile, for frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and, if desired, food coloring; beat until smooth. Spread over cooled cookies. If desired, sprinkle with additional walnuts., ,
Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 45 mg cholesterol, Sodium 203 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 2 g fiber, Protein 5 g protein.
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