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    You are in: Home / Recipes / Frosted Pumpkin-Walnut Cookies Recipe
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    Frosted Pumpkin-Walnut Cookies

    Frosted Pumpkin-Walnut Cookies. Photo by CoCaShe

    1/5 Photos of Frosted Pumpkin-Walnut Cookies

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Dorel's Note:

    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.

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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    ICING

    Directions:

    1. 1
      Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
    2. 2
      Add eggs, one at a time, beating after each addition.
    3. 3
      Stir in pumpkin and vanilla.
    4. 4
      Combine flour, baking powder, salt, and pumpkin pie spice.
    5. 5
      Gradually add to creamed mixture, mixing well.
    6. 6
      Stir in walnuts.
    7. 7
      Chill for at least 1 hour or until ready to bake.
    8. 8
      Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
    9. 9
      Bake at 375F for 11-12 minutes.
    10. 10
      Cool on wire racks.
    11. 11
      Frost with Maple Frosting.
    12. 12
      (Maple Frosting).
    13. 13
      Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
    14. 14
      Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
    15. 15
      Add maple extract, and beat well.

    Ratings & Reviews:

    • on October 30, 2009

      55

      These were excellent! I was doubtful since I'm not a huge fan of pumpkin, but I had so much of the insides left over after carving that it seemed a shame to waste. I used the rind of the pumpkin (the hard stuff closest to the skin, not the stringy insides) from a fresh pumpkin I bought and carved earlier that day. I used maple syrup instead of maple extract, and for that and the milk I needed at least twice as much as is called for to get the right consistency for the icing. Even then, you can see in my pics that the icing is quite a bit thinner than in the other pictures, although not sure why. However, these were nice and soft with great subtle flavors and the icing was literally the icing on the cake, err... cookie! Thanks for a great recipe and I'll be keeping this one for next time I have leftover pumpkin!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 08, 2009

      55

      These are delicious! I used pecans instead of walnuts and cream cheese frosting. YUM

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2007

      55

      I was just searching to see if this was posted and was going to post it if not. These cookies are really wonderful I make them every year for my kids bible school class and always get raves. The maple frosting is was sets these apart from other. I just frost the tops. This year I skipped the butter in the frosting and instead made a maple glaze to cut back on the fat and they were still awesome. Thanks for posting. This is going in my cookbook!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Frosted Pumpkin-Walnut Cookies

    Serving Size: 1 (1455 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 97.3
     
    Calories from Fat 35
    36%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.7 g
    8%
    Cholesterol 12.7 mg
    4%
    Sodium 64.2 mg
    2%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 0.3 g
    1%
    Sugars 10.2 g
    40%
    Protein 1.1 g
    2%

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