Friday, September 24, 2010

Walnut cream cheese pumpkin cookies

Walnut, pumpkin, and cream cheese cookies
I found an amazing lemon cookie online, but since it is fall, my thoughts have turned to pumpkin!

They are very moist inside, and use half the fat, because of the addition of pumpkin.
1 stick butter
1/2 cup Muirhead Pecan Pumpkin Butter (from Williams Sonoma)
1 sm pkg of Cream Cheese (3oz)
1 cup sugar
1 egg yolk
2.5 cups flour
1 tsp. vanilla
Cream butter and cream cheese and pumpkin. Slowly add sugar beat until fluffy Beat in egg yolk, add flour and vanilla. Mix Well. Chill dough For at least 1 hour. Shape into 1 inch balls. Place on greased cookie sheet. Bake at 325 degrees for 15-17 mins. Frosting
2 cups powdered sugar
3 oz. cream cheese
4 tablespoons of butter
1 tsp vanilla extract
Cream butter, cream cheese, add vanilla and add sugar slowly Dollop onto cookies. Top with a walnut half or pecan half. Makes 40

a quickr pickr post


Disneypal said...

I love pumpkin!! I have been wanting to try those cookies I saw on 2Peas but think I will try your version instead - they look scrumptious!

Alison said...

I cannot resist pumpkin!! OMG these look so good!

AT said...

These look yummy, I might try a nut free version. Trader Joe's has pumpkin butter too.

mo.honey said...

And you say you're not creative. BAH! These look crazy good. After tasting the lemon versions, I think these have got to be spectacular... *drool*

RollerScrapper said...

Trader Joes pumpkin butter should be good too, I just used the Muir head pumpkin butter because mo.honey was nice enough to give me a jar!