Frosted Pumpkin Nut-Chip Cookies

Diane Kay Kafka


I always substitute and alter recipes to fit my needs. With this one, I subbed Gluten-Free Flour since I have so many food allergies.


★★★★★ 1 vote

25 Min
15 Min


  • 1 c
  • 2 c
    brown sugar
  • 1 can(s)
    pumpkin, canned (15 oz.)
  • 4 c
    gluten free flour
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 2 tsp
  • 1/8 tsp
    sea salt
  • 1 c
    chopped walnuts
  • 3/4 c
    vanilla or white chocolate chips

  • 1/2 c
    butter, cubed
  • 1 1/2 c
    packed brown sugar
  • 1/4 c
  • 1 tsp
    maple extract
  • 1/2 tsp
    vanilla extract
  • 2 1/2 c
    confectioners' sugar

How to Make Frosted Pumpkin Nut-Chip Cookies


  1. In large bowl, cream Crisco and brown sugar until light and fluffy.Beat in Pumpkin. Combine the flour, baking soda, powder and spices. Gradually add pumpkin mixture and mix well. Stir in walnuts and chocolate chips.
  2. Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheets.
  3. Bake at 375* for 13-15 minutes or until firm.
  4. *variation from

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About Frosted Pumpkin Nut-Chip Cookies

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