Air Fryer Walnut Pumpkin Pie Cookies Food

AIR FRYER WALNUT-PUMPKIN PIE COOKIES

Steps:

• Whisk pumpkin puree, sugar, walnuts, pumpkin pie spice, cinnamon, and vanilla together in a bowl until well blended.
• Place each of the 2 pie crusts on a lightly-floured surface, and roll out the dough thinly with a rolling pin. Using a 2 1/4-inch round biscuit or cookie cutter, cut each pie crust into 20 circles for a total of 40 circles.
• Fill 20 circles with about 1 teaspoon of the pumpkin filling, leaving 1/3 inch open around the edges. Do not overfill.
• Dip your finger in water and run it around the edge of each circle. Place a second pie crust circle on top. Press down the edges and crimp with a fork to seal. Whisk egg and water together in a small bowl. Brush the tops of the cookies with the egg mixture and sprinkle lightly with cinnamon sugar.
• Preheat the air fryer to 360 degrees F (180 degrees C).
• Place a batch of the cookies in the air fryer basket, leaving space around each for air circulation.
• Bake until golden brown, about 7 minutes, and remove to a rack to completely cool. Depending on the type and size of your air fryer, you may have to cook in batches, and your timing may vary, so keep your eye on them.
• Whisk 1/4 cup confectioners sugar, 1/2 tablespoon maple syrup, and milk together in a bowl to a drizzle consistency. If glaze is too thick, add a bit more maple syrup. If too runny, just add a little more confectioners' sugar. Drizzle the glaze over the cooled cookies, and allow the glaze to set before serving, about 30 minutes.

AIR FRYER PUMPKIN HAND PIES

Steps:

• Crust:.
• In the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms rough dough to one side of the bowl. Turn the dough onto a lightly floured surface and knead together dough. Cover with plastic wrap and refrigerate 30 minutes.
• Pie filling:.
• Place all the pie filling ingredients in a large mixing bowl and whisk to combine. Set aside.
• Egg wash:.
• Whisk together the egg and water in a small bowl. Have a pastry brush ready to hand.
• Assembly:.
• Roll pie dough on a lightly floured surface with a rolling pin to 1/8 inch thickness. Use the cutter side of a 5" hand pie press to cut circles from the dough, or cut 5" circles from the dough using a pastry ring, cookie cutter, or free-hand cut using a paring knife. Re-roll scraps and cut more circles.
• Place a dough round on the pie press, if using, and fill the center with 1 1/2 tablespoons of the pumpkin filling. Brush the edge of the pie dough round with the egg wash and close the pie press to seal. Or, fold the dough over the filling and crimp the edges with a fork.
• Repeat the process until all of the pies are assembled. Place the pies on a baking sheet and chill 15 minutes.
• Preheat a large air fryer to 370°F for 5 minutes. Remove the pies from the refrigerator and cut 2-3 slits in the tops of each pie. Spray the pies with the olive oil spray.
• Place 3 pies in the air fryer basket and cook for 15 minutes. Repeat until all the pies are baked. Transfer to a wire rack to cool.
• Glaze:.
• Whisk together the sugar, vanilla, and milk or cream until a runny glaze forms. Add more milk or cream to thin if needed. Drizzle over cooled pies and let stand until the glaze is set, about 15 minutes.
• Store the pies in an airtight container to retain freshness.

WALNUT PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

FROSTED PUMPKIN-WALNUT COOKIES

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.

WALNUT PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In large mixing bowl, combine pumpkin, milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt; mix well. Pour into 9-inch, unbaked pie crust.
• Bake 15 minutes.
• Meanwhile, in small bowl, combine sugar, flour and remaining 1/2 teaspoon cinnamon; using a pastry blender, cut in butter (as you would for biscuits) until crumbly. Stir in walnuts.
• Reduce oven temperature to 350°F.
• Sprinkle walnut mixture evenly over pie.
• Bake 40 minutes or until knife inserted 1 inch from edge comes out clean.
• Cool. Garnish as desired.
• Refrigerate leftovers.

PUMPKIN WALNUT COOKIES

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.