Pumpkin (Walnut) Cookies

I love these pumpkin cookies. I make them every fall. They're one of my favorite fall treats. They are soft, cakey cookies topped with a spiced cream cheese frosting.... mmmm.


I'm sure if you like nuts, the walnuts in these would be nice too, but as you know I don't like nuts so I omitted them. It can be a little tricky figuring out when these are done baking, as the recipe gives the vague description of "8 to 10 minutes or until set." Just watch the edges of the cookies - they will begin to brown ever so slightly when they are done.


These are always a huge hit whenever I make them. I had one person tell me that these cookies were "orgasmic," and another stated that these were the best cookies she had ever had in her life.


With all the pumpkin goodies being baked up during the fall, you somehow always end up with a partially used can of pumpkin. So, if you're looking for something to make with leftover canned pumpkin, this is it. These would be perfect to bring to Thanksgiving dinner because they are so simple to make, and I'm sure they would be a welcome change from the same old pumpkin pie.

You might also want to try these other pumpkin recipes:
Pumpkin Cinnamon Streusel Buns
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Spice Cake with Honey Frosting
Pumpkin Roll

Pumpkin Walnut Cookies
from Land O'Lakes

1 cup (2 sticks) unsalted butter, at room temperature (I used salted butter and omitted the salt from the recipe)
2/3 cup firmly packed brown sugar
1/3 cup sugar
1 cup (8 ounces) canned pumpkin (pumpkin comes in 15 ounce cans; not pumpkin pie filling)
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts (I omitted these)

Frosting
2 cups powdered sugar (I recommend sifting this)
1/4 cup (1/2 stick) unsalted butter, softened
1 (3-ounce) package cream cheese, softened (I used 1/3 less fat Neufchatel cheese)
1 teaspoon vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon (I used pumpkin pie spice)
Walnut pieces, if desired (I omitted these)

Heat oven to 350°F. Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and vanilla. Continue beating until well mixed. Reduce speed to low; add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat, scraping bowl often, until well mixed. Stir in 1 cup walnuts by hand.

Drop by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 8 to 10 minutes or until set. (I bake mine for 11-12 minutes. They will start to become slightly golden around the edges when they are done.) Cool completely. (I let them cool on the baking sheet for 5 minutes before transferring them to a cookie rack to finish cooling - they are soft and delicate, so be careful.)

Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.

Yield: 5 dozen cookies