These Spiced Pumpkin Walnut Cookies have a fluffy cake-like texture and that oh-so-popular ‘Pumpkin Spice’ flavour. They are a great way to use up that little bit of leftover canned pumpkin from your Thanksgiving pie-making session.
Why There’s Always a Little Bit Extra Canned Pumpkin
Have you ever noticed that you always have leftover canned pumpkin purée after you make your Thanksgiving pie? The cans are a whopping 795 ml, but every darn time I’ve made a pie I’ve only ever used around 500 ml. I have finally come to realize that the ONLY reason to have that little bit left over is so that you can also make pumpkin muffins or cookies! Why stop at just a pie when you can bake those same flavours into another treat?
Pumpkin or Squash Purée?
While we’re on the subject of canned pumpkin, did you know that many brands are one of or a mixture of butternut, Hubbard, Boston Marrow, and Golden Delicious squashes? I read this article from the Kitchn and was completely floored. I always buy E.D. Smith here in Canada and this year I made a point of reading the label which said 100% Pure Dickinson Pumpkin. I realize that there isn’t much of a flavour difference between squash and pumpkin but sometimes there may be a bit of a textural difference.
A Strange Allergy
Of course none of this really matters if you’re the type to make your own sugar pumpkin purée. In the past I’ve peeled, cubed, steamed, and puréed my own pumpkin. This activity comes with a price as my hands break out in an itchy rash due to my squash allergy. Yep, I said squash allergy. I can eat fully cooked pumpkin (and squash) purée because the heat denatures the protein that causes my reaction. I can’t eat raw, grilled, or under cooked pumpkin, squash, or zucchini. No one can really tell the difference between home made and canned purée. I don’t feel guilty missing out on all that work, either. The canned version is the way to go for me.
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More Fall-Inspired Recipes from Dish ‘n’ the Kitchen
Spiced Pumpkin Walnut Cookies
Spiced Walnut Pumpkin Cookies
- 1/2 cup butter; room temperature
- 2 1/4 cups flour
- 1 cup sugar
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1/8 tsp cloves
- 1 1/4 cup pumpkin purée
- 3/4 cup chopped walnuts
MethodBeat butter in an electric mixer for 30 seconds. Add about half of the flour, then add the eggs, baking powder, spices, vanilla, and baking soda. Beat until thoroughly combined, then add remaining flour and pumpkin purée. Drop by rounded teaspoons on a prepared cookie sheet and bake at 375 F or until the edges are lightly browned; 10-12 minutes. They are quite cake-like in texture so it’s nice to have a little something to drizzle over the top, such as salted caramel sauce or Apple Brandy Caramel Sauce (recipe).