Frosted Pumpkin-Walnut Cookies

Soft, cakey, and topped with a buttery maple frosting, these pumpkin cookies are the kind that show up on every fall potluck table and vanish first. Real pumpkin puree makes them tender and moist, while brown sugar and pumpkin pie spice give them that warm, autumn-in-a-bite flavor.

A touch of lemon extract in the dough keeps things from going one-note sweet. It’s subtle, but it brightens the pumpkin and balances all those warm spices. Chopped walnuts scattered through the batter add crunch to an otherwise pillowy cookie.

The maple frosting is simple: butter, powdered sugar, milk, and maple extract beaten smooth. Spread it on after the cookies cool completely so it sets up glossy and firm instead of melting into the surface.

Kitchen Tips

• Use canned pumpkin puree (not pumpkin pie filling, which has sugar and spices already mixed in). If using fresh, cook and mash it well so there are no lumps.
• These are drop cookies, not slice-and-bake. The dough is wet from the pumpkin, so don’t expect it to hold a round shape. They’ll puff and set in the oven.
• Let the frosting firm up for 10 minutes after spreading so the cookies can be stacked without sticking together.

Variations

• Swap walnuts for pecans or pepitas (pumpkin seeds) for a different crunch.
• Add mini chocolate chips to the batter. Chocolate and pumpkin spice are a surprisingly good match.
• Use cream cheese frosting instead of maple for a tangier, richer topping.