Pumpkin Walnut Cookies Recipe

Name: Pumpkin Walnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter, softened; 2/3 cup brown sugar; 1/3 cup granulated sugar; 1 cup Libby's canned pumpkin; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup walnuts, chopped; 2 cups powdered sugar; 1/4 cup butter; 1 (3 ounce) package cream cheese; 1 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon

Servings: persons

1 cup butter, softened
2/3 cup brown sugar
1/3 cup granulated sugar
1 cup Libby's canned pumpkin
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup walnuts, chopped
2 cups powdered sugar
1/4 cup butter
1 (3 ounce) package cream cheese
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

1
Preheat oven to 350u00b0F.
2
For Cookies:.
3
Combine butter,brown sugar and sugar in large mixer bowl.
4
Beat at medium speed,scraping bowl often, until creamy. Add pumpkin, egg and vanilla extract.
5
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.
6
Stir in 1 cup walnuts by hand. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
7
Bake for 8 to 10 minutes or until set. remove to wire racks to cool completely.
8
For frosting.
9
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.

1489

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup butter, softened, 2/3 cup brown sugar, 1/3 cup granulated sugar, 1 cup Libby's canned pumpkin, and more.

Yes, Pumpkin Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Walnut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions