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
PUMPKIN RAISIN COOKIES
A wonderful cakelike pumpkin cookie that fills your kitchen with a heavenly smell and uses up leftover pumpkin.
Provided by Dawn Brown
Categories Fruits and Vegetables Vegetables Squash
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream the shortening and sugar until smooth. Add the egg, and vanilla; mix until fluffy. Stir in the pumpkin. Sift together the flour, baking soda, salt, pumpkin pie spice, and cinnamon; stir into the pumpkin mixture. Finally, stir in the raisins and walnuts.
- Drop cookie dough by heaping spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, cookies should be light brown around the edges. Brush with the spice glaze, and transfer to racks to cool.
- To make the spice glaze, mix confectioners' sugar with 2 tablespoons of warm water until there are no more lumps. Stir in the 1/2 teaspoon of cinnamon. If the glaze is too thick, add a little more water.
Nutrition Facts : Calories 687.6 calories, Carbohydrate 112.6 g, Cholesterol 31 mg, Fat 25 g, Fiber 4.3 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 431.5 mg, Sugar 71.4 g
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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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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