Pumpkin Walnut Biscuits With Cinnamon Sugar Recipes

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PUMPKIN-WALNUT COOKIES



Pumpkin-Walnut Cookies image

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

¼ cup margarine
¾ cup vegetable oil
1 cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup pumpkin puree
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup walnuts

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



Walnut Pumpkin Pie image

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

1 (9 inch) prepared graham cracker crust
2 cups pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 egg
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter
¾ cup chopped walnuts

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



Pumpkin Walnut Bread image

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

1 2/3 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
3/4 cup chopped California walnuts
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
1/3 cup packed light brown sugar
1 1/2 teaspoons vanilla extract
3 eggs
Top with 2 tablespoons granulated sugar

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



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.

CINNAMON BAKED PUMPKIN



Cinnamon Baked Pumpkin image

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

¼ cup packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
3 pounds baking pumpkin or winter squash (butternut or acorn), peeled, seeded,
2 tablespoons roasted peanut oil, peanut oil, cooking oil, or butter, melted

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 image

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

2 cups flour
1/4 cup packed brown sugar
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon baking soda
1/2 cup unsalted butter (, frozen and diced)
1/4 cup buttermilk
3/4 cup canned pumpkin
1 large egg
2 tablespoons whole milk

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



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 WALNUT BISCUITS WITH CINNAMON SUGAR



Pumpkin Walnut Biscuits with Cinnamon Sugar image

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

2 can(s) refrigerated biscuits
1 can(s) pure punkin
1 stick butter
1/2 c cinnamon sugar mixture

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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