Best Pumpkin Walnut Biscuits With Cinnamon Sugar Recipes

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WALNUT-PUMPKIN COOKIES



Walnut-Pumpkin Cookies image

These pumpkin cookies are frosted with maple frosting. There has never been a person who has not LOVED these cookies, even those who do not like pumpkin cookies. It has been a family recipe for 35 years. It has won 1st prize at a cookie exchange and at a pumpkin contest at work. I usually triple the recipe!

Provided by Dawn Hillier

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 24

Number Of Ingredients 15

1 cup white sugar
1 cup shortening (such as Crisco®)
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped walnuts
4 cups powdered sugar
½ cup butter, softened
1 tablespoon milk, or as needed
1 teaspoon maple extract, or to taste

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.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 38.8 g, Cholesterol 18 mg, Fat 15.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 176.8 mg, Sugar 29.4 g

PUMPKIN WALNUT COOKIES



Pumpkin Walnut Cookies image

Make and share this Pumpkin Walnut Cookies recipe from Food.com.

Provided by 1 Baker

Categories     Drop Cookies

Time 1h15m

Yield 5 dozen cookies

Number Of Ingredients 17

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

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.

PUMPKIN AND WALNUT SQUARES



Pumpkin and Walnut Squares image

The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen

Number Of Ingredients 12

1-3/4 cups all-purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1 cup cold butter, cubed
1 cup chopped walnuts
2 large eggs, room temperature, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) sweetened condensed milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.

SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE



Spiced Pumpkin-Walnut Biscuits with Honey-Cream Glaze image

Categories     Bread     Milk/Cream     Bake     Thanksgiving     Vegetarian     Kid-Friendly     Walnut     Pumpkin     Honey     Bon Appétit     Small Plates

Yield Makes about 16 biscuits

Number Of Ingredients 14

2 1/4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/2 cup canned solid pack pumpkin
1/4 cup plus 2 tablespoons chilled whipping cream
1/3 cup (packed) golden brown sugar
4 tablespoons honey
1 teaspoon (packed) grated lemon peel
1/2 cup chopped walnuts, toasted
16 walnut halves

Steps:

  • Position rack in center of oven; preheat to 375°F. Butter heavy large baking sheet. Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend. Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
  • Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.
  • Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush atop biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven about 5 minutes.)

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Provided by Sabattis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  • Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

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