Ingredients for Frosted Pumpkin Walnut Cookies
- 2 cups (4 sticks) softened butter
- 1 ½ cups packed brown sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup chopped walnuts
- 2 cups powdered sugar
- ½ teaspoon maple extract
- 1 tablespoon milk (plus more if needed)
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How to Make Frosted Pumpkin Walnut Cookies
- Cream together 1 cup (2 sticks) of softened butter and ¾ cup packed brown sugar until light and fluffy.
- Add 2 large eggs, one at a time, beating well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped walnuts.
- Chill the dough for at least 1 hour (or up to overnight) to allow the flavors to meld and make the dough easier to handle.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Using a 1 ½ inch cookie scoop or a spoon, drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 11-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the maple frosting:
- Cream together ½ cup (1 stick) softened butter and 1 cup powdered sugar until light and fluffy.
- Gradually add 1 cup more powdered sugar, alternating with 1 tablespoon milk, until the frosting reaches your desired consistency.
- Stir in ½ teaspoon maple extract.
- Once the cookies are completely cool, frost them generously with the maple frosting.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
40g
Fat
8g
Carbs
4g
