Prep 40 mins
Cook 48 mins
From The Magnolia Bakery
- 591.47 ml all-purpose flour
- 14.79 ml baking powder
- 4.92 ml salt
- 4.92 ml allspice
- 2.46 ml ground cinnamon
- 1.23 ml ground ginger
- 59.16 ml unsalted butter, softened
- 354.88 ml firmly packed light brown sugar
- 2 large eggs, at room temperature
- 236.59 ml canned pumpkin puree
- 9.85 ml vanilla extract
- 236.59 ml chopped walnuts
- 473.18 ml powdered sugar
- 44.37 ml milk
- 4.92 ml vanilla extract
- 44.37 ml 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.