Frosted Jumbo Pumpkin Cookies
A classic cream cheese frosting tops these spiced pumpkin cookies. Everyone enjoys the chocolate chips inside and the walnuts sprinkled on top. —Wendy Altamirano, Fayetteville, NC
Total TimePrep: 40 min. Bake: 15 min./batch + cooling
Makesabout 2 dozen
- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 2-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 package (11-1/2 ounces) milk chocolate chips
- 1 cup chopped walnuts
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 to 2 drops orange food coloring, optional
- Additional chopped walnuts, optional
- In a large bowl, cream butter and sugars until light and fluffy. Add pumpkin; mix well. Beat in egg and vanilla. Combine the flour, oats, cinnamon, baking soda, salt and baking powder; gradually add to pumpkin mixture and mix well. Stir in chocolate chips and walnuts.
- Drop dough by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Form dough into pumpkin shapes. Bake at 350° until firm, 14-18 minutes. Remove to wire racks to cool.
- Meanwhile, for frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and, if desired, food coloring; beat until smooth. Spread over cooled cookies. If desired, sprinkle with additional walnuts.
Nutrition FactsNutrition Facts: 1 cookie (calculated without additional walnuts) equals 376 calories, 19 g fat (10 g saturated fat), 45 mg cholesterol, 203 mg sodium, 49 g carbohydrate, 2 g fiber, 5 g protein.
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