PUMPKIN-WALNUT COOKIES
These pumpkin and walnut drop cookies are delicious snacks and easy to make.
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F (175 degrees C).
- Cream together the margarine, vegetable oil and sugar.
- Beat together the egg, vanilla and pumpkin.
- Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in walnuts.
- Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. Be careful not to overbake.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 11.8 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 146.5 mg, Sugar 8.6 g
WALNUT PUMPKIN PIE
A slight twist on the traditional pumpkin pie.
Provided by Jackie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a mixing bowl, combine the pumpkin, condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 59.4 g, Cholesterol 47.5 mg, Fat 22.5 g, Fiber 2.2 g, Protein 8.3 g, SaturatedFat 7 g, Sodium 410.3 mg, Sugar 45.8 g
PUMPKIN WALNUT BREAD
You will fall in love with this ultimate pumpkin bread recipe loaded with California walnuts, aromatic fall spices and a crunchy sugar crust.
Provided by Le Petit Chef
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Grease a 9 x 5-inch loaf pan and coat with flour.
- Whisk together flour, cinnamon, pumpkin pie spice, baking powder, salt, baking soda and nutmeg in a large. Add walnuts and toss to coat.
- Whisk together pumpkin puree, oil, granulated sugar, brown sugar, vanilla and eggs in a medium bowl until smooth.
- Fold wet ingredients into dry ingredients, stirring just until dry ingredients are moistened, being careful not to over mix.
- Spread batter in prepared pan and sprinkle sugar evenly over the top.
- Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Allow to cool completely on a wire rack before removing from pan and slicing.
Nutrition Facts : Calories 380 cal, SaturatedFat 2 g, UnsaturatedFat 8.296 g, Cholesterol 55 mg, Carbohydrate 50 g, Sugar 31 g, Protein 6 g
PUMPKIN WALNUT COOKIES
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
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.
CINNAMON BAKED PUMPKIN
Baked pumpkin is a fun twist on tradition. A sprinkle of cinnamon is a delicious nod to the usual pie and transforms the squash into an enchanting side dish recipe.
Provided by EatingWell Test Kitchen
Categories Vegan Thanksgiving Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F. Line a 3-quart rectangular baking dish with foil. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In prepared 3-quart rectangular baking dish toss pumpkin with oil. Sprinkle brown sugar mixture evenly over pumpkin.
- Bake, covered with foil, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Makes 10 (3/4-cup) servings.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 19.5 g, Fat 2.8 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 168.9 mg, Sugar 9.8 g
PUMPKIN BISCUITS
Pumpkin Biscuits are a sweet and simple side, breakfast, or treat. Perfect for Autumn with brown sugar, cinnamon, nutmeg, and pumpkin. Baked in 20 minutes!
Provided by Sabrina Snyder
Categories Bread, Breakfast
Time 28m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- In your food processor add the flour, brown sugar, baking powder, cinnamon, salt, nutmeg and baking soda.
- Pulse until well combined.
- Add in the butter and pulse until it resembles coarse crumbs.
- Mix buttermilk and pumpkin in a small bowl.
- Remove the mixture from the food processor and gently fold in the pumpkin buttermilk mixture.
- Flour a clean surface and add dough to it, patting to a 1" thick.
- Cut into 8 biscuits with a 3 inch biscuit cutter or cut into squares.
- Add to the baking sheet and brush lightly with a mixture of the egg and milk.
- Bake for 18-20 minutes.
Nutrition Facts : Calories 267 kcal, Carbohydrate 34 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 55 mg, Sodium 204 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE
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
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 WALNUT BISCUITS WITH CINNAMON SUGAR
I needed something eggless that was quick and easy. I had everything on hand on this rainy, dreary day. Turned out really tasty. Next time I might mix a block of cream cheese with the pumpkin along with an egg and 1/2 sugar. It would turn out more like a pumpkin cheesecake!!!
Provided by Beth Harris
Categories Breakfast Casseroles
Time 55m
Number Of Ingredients 4
Steps:
- 1. Preheat oven. Spray a cake pan generously with butter flavored cooking spray. Press 2 cans of biscuits into cake pan.
- 2. Spread pumpkin over biscuits and sprinkle generously wit cinnamon sugar mixture. Sprinkle with walnuts.
- 3. Dot with entire stick of butter and sprinkle again with the remaining cinnamon sugar.
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PUMPKIN CINNAMON COOKIES - TWO PEAS & THEIR POD
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4.7/5 (15)Calories 129 per servingCategory Dessert
- Preheat oven to 350 degrees F. Line two baking sheets with Silpat baking mats or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.
- Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, egg, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the cinnamon chips.
- In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.
PUMPKIN WALNUT COOKIES RECIPE - LAND O'LAKES
From landolakes.com
4.8/5 (23)Total Time 1 hr 1 minServings 60Calories 100 per serving
- Combine 1 cup butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add pumpkin, egg and 1 teaspoon vanilla. Continue beating until well mixed. Add flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt. Beat at low speed, scraping bowl often, until well mixed. Stir in 1 cup walnuts.
- Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheets. Bake 8-10 minutes or until set. Cool completely.
- Combine all frosting ingredients except walnut pieces in medium bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts, if desired.
GLUTEN-FREE PUMPKIN COOKIES WITH WALNUTS - SNIXY …
From snixykitchen.com
5/5 (2)Category Gluten Free DessertsServings 18Total Time 21 mins
- In a medium bowl, whisk together the almond flour, millet flour, tapioca starch, baking soda, salt, and spices. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a medium mixing bowl with a hand mixer, beat the butter and sugar over medium-high speed until light and fluffy, scraping down the sides as needed, 3-5 minutes.
- Add the pumpkin puree and vanilla extract and beat on medium speed until smooth. Add the egg and beat just to combine.
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4.6/5 (16)Total Time 20 minsCategory Cookies & Sweet TreatsCalories 108 per serving
- Stir all the dry ingredients in a different bowl and after that incorporate to the wet mix. DO NOT OVERMIX, JUST FOLD THEM TOGETHER UNTIL WELL COMBINED.
PUMPKIN BISCOTTI - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (59)Calories 60 per servingTotal Time 1 hr 20 mins
- Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet., In a medium-sized bowl, beat the softened butter, sugar, spices, baking powder, and salt until the mixture is smooth and creamy., Beat in the egg and pumpkin purée.
- At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky., Scoop the dough onto the prepared baking sheet.
- Pat the logs into long rectangles, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here., Sprinkle with coarse white sparkling sugar and/or cinnamon-sugar, pressing it in gently., Bake the dough for 25 minutes.
SOFT PUMPKIN COOKIES WITH CINNAMON-SUGAR TOPPING - SENSE ...
From senseandedibility.com
Ratings 12Category DessertCuisine North AmericanTotal Time 52 mins
- In a mixing bowl, combine the flour, baking powder, baking soda, cream of tartar, cinnamon, cloves, nutmeg, ginger, allspice, cardamom, and salt. Sift the dry mixture together two or three times. Set the bowl aside.
- Add the butter, light brown and white sugars to a separate mixing bowl. Use an electric hand mixer or your stand mixer fitted with the paddle attachment to blend together the fat and sugars on low speed for 1 minute. Stop the mixer and scrape down the bowl and beater with a rubber spatula. Mix again, this time on the second speed for 2 minutes. The will be smooth and creamed together, but not light and fluffy. Scrape down the bowl and beater once more.
- Add half of the sifted flour-spice mixture to the bowl. Blend the flour into the pumpkin mixture for 30 seconds, or just until you can no longer distinguish it. Scrape down, both, the bowl and the beater.Add the remaining flour and blend, once more, on low. This time, only blending for 30 seconds. Stop the mixer and use the rubber spatula to finish mixing in the dry ingredients. Mix the dough just until the flour is no longer visible, but no longer than a minute.
- The finished "dough" should have a very thick batter-like consistency, similar to thick peanut butter. Cover the bowl with plastic film or foil and chill it for as long as you can, but no longer than 2 days.
PUMPKIN WALNUT LOAF - SWEET AND SAVOURY PURSUITS
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4.7/5 (7)Total Time 1 hr 20 minsCategory Breakfast, Dessert, SnackCalories 298 per serving
- In a medium bowl, whisk together the flours, cinnamon, ginger, cloves, nutmeg, baking soda, and salt. Set aside.
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