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 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.
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 BISCUITS WITH HONEY GLAZE
Make and share this Pumpkin Walnut Biscuits With Honey Glaze recipe from Food.com.
Provided by Outta Here
Categories Breads
Time 55m
Yield 16 biscuits, 16 serving(s)
Number Of Ingredients 16
Steps:
- Position rack in center of oven; preheat to 375°F
- Lightly grease or butter a heavy large baking sheet.
- Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal.
- Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and lemon peel in another medium bowl to blend.
- Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds.
- Place biscuits on prepared baking sheet, spacing evenly.
- Whisk 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush on tops of biscuits biscuits. Garnish each with 1 walnut half.
- Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes.
- Serve warm or at room temperature, with butter.
Nutrition Facts : Calories 203, Fat 11.7, SaturatedFat 5.3, Cholesterol 22.9, Sodium 222.7, Carbohydrate 22.8, Fiber 1.2, Sugar 7.7, Protein 3
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
SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE
Categories Bread Milk/Cream Bake Thanksgiving Vegetarian Kid-Friendly Walnut Pumpkin Honey Bon Appétit Small Plates
Yield Makes about 16 biscuits
Number Of Ingredients 14
Steps:
- Position rack in center of oven; preheat to 375°F. Butter heavy large baking sheet. Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend. Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
- Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.
- Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush atop biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven about 5 minutes.)
PUMPKIN BISCUITS
A staple in our holiday bread basket. Originally submitted to ThanksgivingRecipe.com.
Provided by Laura Owen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 36
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
- Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
- On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
- Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Nutrition Facts : Calories 61.6 calories, Carbohydrate 8.5 g, Cholesterol 6.8 mg, Fat 2.7 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 91.7 mg, Sugar 1.3 g
PUMPKIN WALNUT BISCUITS
From Family Fun magazine; not too sweet for the dinner table but sweet enough for breakfast topped with butter & honey
Provided by Karen..
Categories Breads
Time 40m
Yield 12 biscuits
Number Of Ingredients 11
Steps:
- Heat the oven to 375°F.
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter.
- Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
- In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
- Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
- Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough.
- Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
- Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving.
Nutrition Facts : Calories 183, Fat 10.1, SaturatedFat 4.6, Cholesterol 19.3, Sodium 274.9, Carbohydrate 21.1, Fiber 1, Sugar 5.6, Protein 3
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PUMPKIN WALNUT COOKIES RECIPE | LAND O’LAKES
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4.8/5 (23)Total Time 1 hr 1 minServings 60Calories 100 per serving
- Combine 1 cup butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and 1 teaspoon vanilla. Continue beating until well mixed. Add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in 1 cup walnuts.
- Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool completely.
- Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.
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