Some leftover pumpkin and a high of -3°F was all I needed to convince myself that yesterday was pumpkin cookie day. These are amazing warm right out of the oven or let cool and dust with powdered sugar.
TABLE OF CONTENTS
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Pumpkin-Walnut Cookies {Dairy-Free}
Yield:
2 Dozen
A soft, cake-like pumpkin cookie recipe with cinnamon, walnuts, and a touch of vanilla. Dairy free!
Adapted from Big Fat Cookies, by Elinor Klivans
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Heat oven to 325°F and adjust rack to the middle. Line two baking sheets with parchment and oil parchment.
- Combine flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and whisk to break up any lumps and incorporate ingredients.
- Beat eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment until lightened in color, about 2 minutes. Mix in oil, pumpkin and vanilla until blended. Add flour mixture, and mix on low until incorporated. Mix in walnuts.
- Scoop tablespoon-sized mounds of dough onto the baking sheet, about an inch apart and bake until firm on top and just starting to brown on the bottom, about 15 minutes.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 307Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 268mgCarbohydrates: 36gFiber: 2gSugar: 18gProtein: 5g
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I love your photos (and the food in them haha). Just watned to drop a line and say I used some of the photos from your blogs onto my blog. I linked back to yours and gave credit! 🙂 PS. What kind of camera do you use? How much is the calendar? Thanks.