Frosted Pumpkin Walnut Cookies
Soft, spiced, and irresistibly sweet, these Frosted Pumpkin Walnut Cookies are the ultimate fall treat! Packed with earthy pumpkin puree, warm cinnamon, and nutmeg, these cookies deliver a cozy flavor profile in every bite. The addition of crunchy chopped walnuts provides the perfect textural contrast, while the creamy vanilla frosting adds a decadent finishing touch. Whether you're baking for a holiday gathering or simply craving a seasonal indulgence, these easy-to-make cookies come together in just over 30 minutes and will fill your home with the comforting aroma of autumn. Perfectly moist and adorned with a hint of sweetness, they're bound to be a hit with pumpkin lovers everywhere!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.5 cups unsalted butter (softened)
- 1 cups granulated sugar
- 0.5 cups brown sugar (packed)
- 1 cups pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cups chopped walnuts
- 1.5 cups powdered sugar (for frosting)
- 0.25 cups unsalted butter (softened, for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 2 tablespoons milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes using a hand or stand mixer.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Fold in the chopped walnuts with a spatula or wooden spoon.
Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the frosting. Beat the powdered sugar and softened butter together in a medium bowl until creamy.
Add the vanilla extract and milk to the frosting mixture, and beat until smooth and spreadable. Add more milk if needed to achieve the desired consistency.
Once the cookies are completely cooled, frost each cookie with a thin layer of frosting using a butter knife or offset spatula.
Serve immediately or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 95.6 g | 478% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 760.8 g | 277% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 514.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 351 mg | 27% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
