These Soft Walnut Pumpkin Pie 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.
Fall recipes just seem to have that special cozy comforting magic. If you’re looking for more magical fall recipes using squash or pumpkin, please check out this quick Kabocha Squash Daal or Sugar Pumpkin Farrotto.
Soft Walnut Pumpkin Pie Cookies
These Pumpkin Pie Cookies are soft and chewy cake style cookies that taste like little pumpkin pies. While they bake, the most familiar scent of fall, pumpkin spice fills your home, bringing smiles of joy to everyone inside.
What makes these cookies even better is making a little something to drizzle over the top, such as salted caramel sauce or Apple Brandy Caramel Sauce (recipe).
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What to Do with 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?
Is Canned Pumpkin Actually Pumpkin or is it 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.
How to Make Your Own Pumpkin Purée
Of course none of this really matters if you make your own sugar pumpkin purée. It’s a simple process, thought it can also be time consuming.
Sugar pumpkins have a very short seasonal availability so when you find them, buy one or two.
Begin by preheating the oven to 350 F and lining a baking sheet with parchment paper.
To make pumpkin purée, slice the sugar pumpkin in half beginning at the stem end. You may have to remove the stem, there’s no need to keep it and it’s quite tough to cut through.
Scrape the pumpkin innards out using a spoon and place the halves cut side down on the parchment paper.
Roast at 350 F for 50-60 minutes or until a fork can easily puncture the flesh. Allow to cool for ten minutes, then scrape the pumpkin flesh off the skin.
Process the pumpkin in a blender until smooth and use immediately (or within two days) or freeze the purée for later use.
How to Bake Soft Pumpkin Pie Cookies
Pre-heat your oven to 350 degrees Fahrenheit.
I usually begin baking cookies by creaming the butter and sugar together. This takes a bit of elbow grease so using a stand mixer is a lifesaver!
Cream the butter and sugar together until the mixture turns a nice pale yellow colour and becomes fluffy in texture. Add in the eggs one at a time, then add the vanilla extract.
Add about half of the flour, then add the baking powder, spices, salt, and baking soda. Mix until thoroughly combined, then add remaining flour and pumpkin purée.
Scrape the sides of the mixing bowl and then finish mixing the cookie dough by hand. Add in the walnuts and mix to distribute.
Drop by rounded teaspoons on a parchment lined cookie sheet and bake at 350 F or until the edges are lightly browned; 10-12 minutes.
Remove from oven and let cool on a wire rack. Enjoy!
Soft Walnut Pumpkin Pie Cookies
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.
Ingredients
- 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
- 1/2 tsp salt
- 1/8 tsp cloves
- 1 1/4 cup pumpkin purée
- 3/4 cup walnuts; chopped
Instructions
- Beat butter and sugar in the bowl of a stand mixer until creamy, then add the eggs, and vanilla extract.
- Add about half of the flour, then add the baking powder, spices, salt, and baking soda.
- Mix until thoroughly combined, then add remaining flour and pumpkin purée. Add in walnuts.
- Drop by rounded teaspoons on a parchment lined cookie sheet and bake at 350 F or until the edges are lightly browned; 10-12 minutes.
- Remove from oven and let cool on a wire rack.
Notes
These cookies are delicious as is but it's nice to have a little something to drizzle over the top, such as salted caramel sauce or Apple Brandy Caramel Sauce (recipe).
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 116Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 95mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.
Wow. Really intriguing cookies! I just made a pumpkin polenta this morning with leftover pumpkin from the pumpkin pancakes. Plus I added some to my grand daughter’s oatmeal. I LOVE leftover pumpkin!
So I guess, short story…extra pumpkin is a good thing!
Yummy
thank you threebrits!!