In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
Test Kitchen Tips
To soften the cream cheese, let it rest at room temperature for 30 minutes.
Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
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Average Rating:
Kathy
Nov 26, 2020
If you like pumpkin...... Yes! I started making these 3 years ago and have made numerous batches since. Because I love pumpkin so much I add 2 tablespoons (yup!) of pumpkin spice instead of the cinnamon. I use dark brown sugar. If you chill the dough they don’t flatten out. My oven takes 12 minutes and I switch the pans from top to bottom halfway through. These taste like mini pumpkin rolls and I am using them for our Thanksgiving dessert because they’re easier to transport than pie for the dinners we’re sending out. And a dozen cookies gives more than one serving of dessert! And the coolest part is, the recipe turns out to be from a woman who lives about 5 miles from me. Small world ??
Nandy
Nov 11, 2020
LOVED THESE!!!!! MAKE THEM!
Becca
Aug 18, 2020
If I could leave zero stars I would. These turned to absolute soup in the oven and are completely unusable. I am an experienced baker and am certain I followed the recipe correctly. I had doubts when the dough was super batter-like, but proceeded anyways and wish I hadnand#039;t. Thanks for the wasted ingredients.
TIFFANY
Nov 18, 2019
These cookies are a hit here. I use 1 tsp of pumpkin spice 1/2 tsp of cinnamon. This last time i used a while can of pumpkin. For the frosting i use only 1 cup of confectioners sugar. I love the taste of a more cream cheese taste!! So good. And i don't add any nuts
Katherine
Nov 15, 2019
These cookies are very cake like, moist and tender. I would definitely add more of the spices. I added lemon and spices to the frosting. I froze them to take to a a carry in dinner thawing a bit ahead of time to help them be more sturdy. Rather like pumpkin pie in a cookie! Yum!.
Deanne
Nov 15, 2019
I made these cookies with 1 cup of fresh pumpkin. I agree that the could use more od the seasonings but I added dried cranberries instead of walnuts. In addition I added pumpkin spice to the cream cheese icing. I took these to work and they were a big hit. This recipe is a keeper.
Kathleen
Oct 22, 2019
Does not give size can of pumpkin. One person said they used rest of pumpkin for something else.
Jennifer
Oct 22, 2019
I just made these and love it but I looked at the recipe and knew they were under seasoned. So just like for pumpkin pie I used 1 1/2 tsp cinnamon 1/2 tsp ginger and 1/4 tsp cloves and a heavy hand with the vanilla in the cookies and frosting. I made a double batch but I give away a lot. It wasn’t until I was almost done frosting them that light went on and that these make great sandwich cookies almost like a pumpkin woopie pie and so much easier to transport that way. Also these don’t spread much so you can load up your baking sheet and I also used my smallest scoop which worked great. These are so good and my husband and the basset hounds we’re looking for snacks, lol.
Julie
Oct 20, 2019
I made these intend8nt to give to a friend for her birthday. What a waste of time and money. They are bland to the 10th power. I threw them all away. Don't waste your time??
Anya
Oct 4, 2019
Not happy with these at all. I feel like I just wasted money and time because I’m making a different recipe to bring to the event I’m making cookies for. They tasted too bland to be used in a cookie contest. Even after I added some more sugar and cinnamon. Im definitely not making these again.
Reviews
If you like pumpkin...... Yes! I started making these 3 years ago and have made numerous batches since. Because I love pumpkin so much I add 2 tablespoons (yup!) of pumpkin spice instead of the cinnamon. I use dark brown sugar. If you chill the dough they don’t flatten out. My oven takes 12 minutes and I switch the pans from top to bottom halfway through. These taste like mini pumpkin rolls and I am using them for our Thanksgiving dessert because they’re easier to transport than pie for the dinners we’re sending out. And a dozen cookies gives more than one serving of dessert! And the coolest part is, the recipe turns out to be from a woman who lives about 5 miles from me. Small world ??
LOVED THESE!!!!! MAKE THEM!
If I could leave zero stars I would. These turned to absolute soup in the oven and are completely unusable. I am an experienced baker and am certain I followed the recipe correctly. I had doubts when the dough was super batter-like, but proceeded anyways and wish I hadnand#039;t. Thanks for the wasted ingredients.
These cookies are a hit here. I use 1 tsp of pumpkin spice 1/2 tsp of cinnamon. This last time i used a while can of pumpkin. For the frosting i use only 1 cup of confectioners sugar. I love the taste of a more cream cheese taste!! So good. And i don't add any nuts
These cookies are very cake like, moist and tender. I would definitely add more of the spices. I added lemon and spices to the frosting. I froze them to take to a a carry in dinner thawing a bit ahead of time to help them be more sturdy. Rather like pumpkin pie in a cookie! Yum!.
I made these cookies with 1 cup of fresh pumpkin. I agree that the could use more od the seasonings but I added dried cranberries instead of walnuts. In addition I added pumpkin spice to the cream cheese icing. I took these to work and they were a big hit. This recipe is a keeper.
Does not give size can of pumpkin. One person said they used rest of pumpkin for something else.
I just made these and love it but I looked at the recipe and knew they were under seasoned. So just like for pumpkin pie I used 1 1/2 tsp cinnamon 1/2 tsp ginger and 1/4 tsp cloves and a heavy hand with the vanilla in the cookies and frosting. I made a double batch but I give away a lot. It wasn’t until I was almost done frosting them that light went on and that these make great sandwich cookies almost like a pumpkin woopie pie and so much easier to transport that way. Also these don’t spread much so you can load up your baking sheet and I also used my smallest scoop which worked great. These are so good and my husband and the basset hounds we’re looking for snacks, lol.
I made these intend8nt to give to a friend for her birthday. What a waste of time and money. They are bland to the 10th power. I threw them all away. Don't waste your time??
Not happy with these at all. I feel like I just wasted money and time because I’m making a different recipe to bring to the event I’m making cookies for. They tasted too bland to be used in a cookie contest. Even after I added some more sugar and cinnamon. Im definitely not making these again.