Pumpkin Walnut Cookies With Brown Butter Frosting Recipe

Name: Pumpkin Walnut Cookies With Brown Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie; 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon allspice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 4 tablespoons unsalted butter, softened; 1 1/2 cups firmly packed light brown sugar; 2 large eggs, at room temperature; 1 cup canned pumpkin puree; 2 teaspoons vanilla extract; 1 cup chopped walnuts; Frosting; 2 cups powdered sugar; 3 tablespoons milk; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter; Garnish; walnut halves

Servings: persons

Cookie
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
4 tablespoons unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs, at room temperature
1 cup canned pumpkin puree
2 teaspoons vanilla extract
1 cup chopped walnuts
Frosting
2 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
3 tablespoons unsalted butter
Garnish
walnut halves

1
Preheat oven to 375u00b0; to make the cookies-in a bowl combine the flour, baking powder, salt, allspice, cinnamon, and ginger; set aside.
2
In another bowl, cream the butter and sugar until evenly combined.
3
Add in the eggs, pumpkin, and vanilla; beat well.
4
Add the dry ingredients and mix thoroughly; stir in the walnuts.
5
Drop by rounded teaspoonfuls onto ungreased cookie sheets, leaving several inches between for expansion.
6
*The batter will seem extremely soft compared with most cookie doughs, but it will firm up during baking.
7
Bake for 12 minutes; cool the cookies on the sheets for 10-12 minutes, then removed to a wire rack to cool completely.
8
To make the frosting: add sugar, milk, and vanilla to a bowl; set aside.
9
In a small saucepan over medium-high heat, cook the butter until lightly browned, about 3-5 minutes, stirring frequently.
10
Remove from the heat, add to the other ingredients and beat until smooth and creamy; cover until ready to use.
11
When the cookies are completely cool, spread a generous amount of frosting on each cookie, and top with a walnut half.
12
Let icing set before stacking the cookies or they will stick together.

1280

kcal

Calories

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: Cookie, 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Pumpkin Walnut Cookies With Brown Butter Frosting 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.

Pumpkin Walnut Cookies With Brown Butter Frosting

How did you like this recipe?

Frequently Asked Questions