This recipe is contributed by Laurie, author of the recipe blog CrunchyGooey.

Oh my. These are good. You've been warned. Maybe eat a salad for lunch today. Such great fall flavors - pumpkin, walnuts and caramel. I flatten the cookies with a spoon halfway during baking to provide a flat top for gooey frosting. It also produces nice crisp edges. Delicious.

Pumpkin Walnut Cookies with Caramel Cream Cheese Frosting Makes about 28 cookies


Pumpkin Cookies:

1 cup butter (2 sticks)

1/2 cup white sugar

1/2 cup brown sugar, packed

1 cup canned pumpkin puree


1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1 cup walnuts, chopped

Caramel Cream Cheese Frosting:

1 cup white sugar

1/2 cup water

1/2 cup butter (1 stick)

1/4 tsp salt

1 tsp vanilla

8 oz cream cheese (cut into cubes)

1/2 cup powdered sugar


  1. For cookies: Preheat oven to 350º F. Cream butter and sugars with an electric mixer until fluffy. Add pumpkin, egg and vanilla and beat well.
  2. Combine flour, baking soda, baking powder, and salt in a separate bowl and sift into batter.  Mix on low until combined. Stir in walnuts. Drop by tablespoons onto parchment lined baking sheets.
  3. Bake for 7 minutes, then take spoon and gently push down on the center of the cookie to flatten.  Bake for another 7 minutes or until golden around the edges. Cool on racks.
  4. For frosting: Heat sugar and water on stove to boil, stirring frequently. Reduce heat to medium-high and let bubble, untouched, for about 6-7 minutes or until golden brown (you can suit your taste for lighter or darker caramel).
  5. Remove from heat and stir in butter. Pour into bowl and mix on low until it cools and starts to combine. Add salt, vanilla and cream cheese, a few cubes at a time, until incorporated. Add powdered sugar and mix until combined. Cool in refrigerator until ready to use.

Want more recipes from Laurie? Visit CrunchyGooey!

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