Pumpkin Walnut Cookies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.
• Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.
• Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.
• Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.
• Spread maple frosting over the cooled cookies.

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

Steps:

• Preheat oven to 350°F.
• For Cookies:.
• Combine butter,brown sugar and sugar in large mixer bowl.
• Beat at medium speed,scraping bowl often, until creamy. Add pumpkin, egg and vanilla extract.
• Continue beating for 1 to 2 minutes or until well mixed. Reduce speed to low; beat in flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
• 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. remove to wire racks to cool completely.
• For frosting.
• COMBINE powdered sugar, butter, cream cheese, vanilla extract and pumpkin pie spice in medium mixer bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts.

Steps:

• Whisk pumpkin puree, sugar, walnuts, pumpkin pie spice, cinnamon, and vanilla together in a bowl until well blended.
• Place each of the 2 pie crusts on a lightly-floured surface, and roll out the dough thinly with a rolling pin. Using a 2 1/4-inch round biscuit or cookie cutter, cut each pie crust into 20 circles for a total of 40 circles.
• Fill 20 circles with about 1 teaspoon of the pumpkin filling, leaving 1/3 inch open around the edges. Do not overfill.
• Dip your finger in water and run it around the edge of each circle. Place a second pie crust circle on top. Press down the edges and crimp with a fork to seal. Whisk egg and water together in a small bowl. Brush the tops of the cookies with the egg mixture and sprinkle lightly with cinnamon sugar.
• Preheat the air fryer to 360 degrees F (180 degrees C).
• Place a batch of the cookies in the air fryer basket, leaving space around each for air circulation.
• Bake until golden brown, about 7 minutes, and remove to a rack to completely cool. Depending on the type and size of your air fryer, you may have to cook in batches, and your timing may vary, so keep your eye on them.
• Whisk 1/4 cup confectioners sugar, 1/2 tablespoon maple syrup, and milk together in a bowl to a drizzle consistency. If glaze is too thick, add a bit more maple syrup. If too runny, just add a little more confectioners' sugar. Drizzle the glaze over the cooled cookies, and allow the glaze to set before serving, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
• Beat shortening with an electric mixer until creamy; add sugar gradually. Beat until light and fluffy. Add pumpkin and eggs; mix well.
• Sift flour, baking powder, cinnamon, salt, nutmeg, and ginger together. Stir into the pumpkin mixture until blended. Add raisins and walnuts.
• Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
• Bake in the preheated oven until edges are firm and starting to brown, about 15 minutes.

Steps:

• Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
• Add eggs, one at a time, beating after each addition.
• Stir in pumpkin and vanilla.
• Combine flour, baking powder, salt, and pumpkin pie spice.
• Gradually add to creamed mixture, mixing well.
• Stir in walnuts.
• Chill for at least 1 hour or until ready to bake.
• Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
• Bake at 375F for 11-12 minutes.
• Cool on wire racks.
• Frost with Maple Frosting.
• (Maple Frosting).
• Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
• Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
• Add maple extract, and beat well.