Frosted Pumpkin-Walnut Cookies
Description
These Frosted Pumpkin-Walnut Cookies are the ultimate autumn treat, combining the warm, earthy flavors of pumpkin and pie spice with the rich crunch of toasted walnuts. The cookie base is tender and moist, offering a comforting texture that pairs perfectly with the silky, sweet-tart maple frosting. Each bite delivers a harmonious balance of spice and sweetness, making them an irresistible addition to any holiday gathering, fall potluck, or cozy afternoon tea. Simple to prepare with pantry staples, these cookies capture the essence of the season in every forkful. They are best enjoyed fresh but store well for a quick dessert solution.Directions
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Preheat oven to 375°F (191°C).
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In a large bowl, cream together the butter and brown sugar until light and fluffy.
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Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
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Stir in the mashed pumpkin, lemon extract, and vanilla extract.
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In a separate bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Fold in the chopped walnuts.
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Drop dough by teaspoonfuls onto greased cookie sheets, spacing them 2 inches apart.
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Bake for 12 minutes or until cookies are set.
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Cool cookies on wire racks completely before frosting.
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For the frosting, cream the frosting butter in a medium bowl.
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Gradually add 1 cup of the powdered sugar, beating well.
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Alternately add the remaining powdered sugar and milk, beating until smooth and spreadable.
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Beat in the maple extract.
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Frost cooled cookies with the maple frosting.
Nutrition Facts
Servings 90
- Amount Per Serving
- Calories 2214.8kcal
- % Daily Value *
- Total Fat 74.4g115%
- Saturated Fat 14.7g74%
- Cholesterol 93.4mg32%
- Sodium 3537.3mg148%
- Total Carbohydrate 368.6g123%
- Dietary Fiber 8.4g34%
- Sugars 244.4g
- Protein 28.4g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies should be kept in the refrigerator for up to 2 days; bring to room temperature before serving for best texture.
Substitutions: You can use canned pumpkin puree (not pumpkin pie filling) for convenience. If you prefer a stronger nut flavor, toast the walnuts in the oven for 5-7 minutes before chopping.
Tip: Ensure your butter is properly softened (room temperature) for best creaming results. If the dough is too sticky, chill it in the refrigerator for 15 minutes before dropping onto the baking sheet.
