Pumpkin Cookies with Walnuts or Pecans

From Germaine Latonis' recipe collection
Course: Dessert


  • 1/2 cup butter room temperature
  • 1 1/2 cups brown sugar packed
  • 2 large eggs
  • 1 cup pumpkin mashed or canned
  • 1 teaspoon vanilla extract
  • 1 tsp lemon juice
  • 2 1/2 cups flour sifted
  • 3 tsp baking powder
  • 1 cup walnuts or pecans, chopped
  • 1 3/4 teaspoons pumpkin pie spice (1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp ginger)
  • 1 tsp salt


  • Preheat oven to 325° F.
  • In a large mixing bowl, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time; stir in pumpkin and vanilla extract. In a separate bowl, combine flour, baking powder and spices; stir to blend.
  • Add dry ingredients to butter and sugar mixture; stir well. Stir in chopped nuts. Drop by rounded teaspoonfuls about 1-inch apart onto greased baking sheets. Bake in upper half of oven for about 12 to 14 minutes. Remove to a wire rack to cool..