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Frosted Pumpkin-Walnut Cookies

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Submitted by gina29

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

YIELD

60 servings

PREP

20 min

COOK

25 min

READY

1 hrs

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.

Ingredients

½ 118
CUP ML BUTTER
softened
1 ½ 355
CUPS ML BROWN SUGAR *
2 2
LARGE LARGE EGGS
1 237
CUP ML PUMPKIN
cooked, mashed
½ 2.5
TEASPOON ML LEMON EXTRACT *
½ 2.5
TEASPOON ML VANILLA EXTRACT
2 ½ 591
1 15
TABLESPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
2 10
TEASPOONS ML PUMPKIN PIE SPICE
1 237
CUP ML WALNUTS
chopped
Maple frosting
¼ 59
CUP ML BUTTER
softened
2 ¼ 532
CUPS ML POWDERED SUGAR
2 30
TABLESPOONS ML MILK
¾ 3.8
TEASPOON ML MAPLE EXTRACT *

Directions

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 flavorings.

Combine flour, baking powder, salt, and pumpkin pie spice.

Gradually add to creamed mixture, mixing well.

Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets.

Bake at 375℉ (190℃) F for 12 minutes. Cool on wire racks.

Make about 5 dozens.

Frost with Maple Frosting.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 21g (0.7 oz)
Amount per Serving
Calories 73 47% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 39mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 3g
Vitamin A 14% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 
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