Prep 40 mins
Cook 48 mins
From The Magnolia Bakery
- 2 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon allspice
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 4 tablespoons unsalted butter, softened
- 1 1⁄2 cups firmly packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- 2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- walnut halves
- Preheat oven to 375°; to make the cookies—in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
- In another bowl, cream the butter and sugar until evenly combined.
- Add in the eggs, pumpkin, and vanilla; beat well.
- Add the dry ingredients and mix thoroughly; stir in the walnuts.
- Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
- *The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
- Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
- To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
- In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
- Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
- When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
- Let icing set before stacking the cookies or they will stick together.
These were great. I had some leftover pumpkin puree and made these cookies. Nice soft cakey cookie perfect for Fall! Thanks for the recipe.