Pumpkin Walnut Cookies

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INGREDIENTS

For the cookies

  • ½ cup pumpkin purée

  • 1 ¾ cups all-purpose flour

  • ½ teaspoon baking powder

  • ¾ teaspoon baking soda

  • ¼ teaspoon salt

  • 2 teaspoon pumpkin pie spice

  • ¾ cup unsalted butter, melted

  • 1 cup brown sugar

  • 1 egg, room temperature

  • 1 teaspoon vanilla

  • ½ cup Mariani Chopped Walnuts

For the frosting

  • ¼ cup unsalted butter, softened at room temperature

  • 4 oz cream cheese, softened at room temperature

  • 2 cups powdered sugar

  • Additional chopped walnuts, for topping

INSTRUCTIONS

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Line a plate or bowl with a few paper towels, then spoon the pumpkin purée on top.  Set aside.  This will remove some water from the pumpkin and improve the texture of the cookies.

  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.  Set aside.

  4. In a separate bowl, whisk together the butter, brown sugar, egg, vanilla, and dried pumpkin purée. 

  5. Fold the dry ingredients into the wet ingredients, then fold in the walnuts.

  6. Roll the cookie dough into 2-tablespoon balls.  Transfer to the prepared baking sheet and bake for 13-15 minutes, until the edges are set and the centers are slightly puffed. 

  7. While the cookies are baking, make the frosting.  Use a hand mixer or stand mixer to cream together the butter and cream cheese.  Add the powdered sugar in ½ cup additions, mixing after each addition, until all is incorporated.

  8. Once the cookies come out of the oven, let them cool for at least 10 minutes.  Then spread the frosting on top and sprinkle on some extra walnuts.