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Pumpkin Walnut Cookies

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Ingredients
  Butter 4 Ounce, softened (1 Stick)
  Firmly packed dark brown sugar 1 Cup (16 tbs)
  Dark corn syrup 1⁄4 Cup (4 tbs)
  Egg 1
  Vanilla extract 1 Teaspoon
  Canned pumpkin puree 1 Cup (16 tbs)
  Flour 2 Cup (32 tbs)
  Cinnamon 1 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Currants 1 Cup (16 tbs)
  Chopped walnuts 1 Cup (16 tbs)
  Powdered sugar 1 Cup (16 tbs)
  Orange juice 2 Tablespoon
Directions

1. Preheat oven to 350°F. In a medium bowl, beat butter and brown sugar with an electric mixer on medium speed until creamy. Beat in com syrup, egg, and vanilla, then blend in pumpkin.
2. Mix together flour, cinnamon, nutmeg, allspice, baking powder, and salt. Add to pumpkin mixture and beat until well blended. Stir in currants and 3/4 cup walnuts.
3. Drop by heaping teaspoonfuls 1 inch apart onto greased cookie sheets. Bake 12 to 15 minutes, until lightly browned aroundedges. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
4. In a small bowl, stir together powdered sugar and orange juice until smooth. Spread glaze over cooled cookies, then sprinkle remaining 1/4 cup walnuts on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Thanksgiving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
8

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