Glazed pumpkin walnut cookies are a delicious tradition that combines the autumnal flavor of pumpkin with a crunchy walnut touch and a sweet, smooth glaze. Their origin can be traced back to North American home cooking, where pumpkin is a star ingredient during the fall festivities, especially in the United States and Canada. In other Latin American countries, this recipe can be found in similar variations, although the specific name may vary: in Mexico they may be known as "galletas de calabaza con nuez" (pumpkin walnut cookies), while in countries like Argentina or Chile they are simply called "galletitas de calabaza" (pumpkin cookies). These cookies reflect the local adaptation of a classic that takes advantage of the abundance of pumpkin in season, an ingredient highly valued for its unique flavor and texture.
Furthermore, the spices used for flavoring are reminiscent of the region's typical pumpkin pies, making this recipe a delight for those who enjoy warm, traditional flavors. The inclusion of the maple extract glaze provides a sweet contrast that enhances the whole, making these cookies an ideal dessert to share on special occasions or to accompany a cup of coffee or tea.
How to Make Glazed Pumpkin Walnut Cookies
To begin, beat the butter in a bowl until you get a creamy and smooth mixture.
Gradually add the brown sugar, beating well at medium speed with an electric mixer to incorporate the ingredients properly.
Add the eggs, one at a time, beating after each addition so they mix well.
Next, add the pumpkin and vanilla extract, mixing until everything is well integrated.
In another bowl, combine the wheat flour, baking powder, salt, and pumpkin pie spice.
Gradually add this dry mixture to the creamy mixture, mixing until you get a homogeneous dough.
Incorporate the chopped walnuts to add texture and flavor to the dough.
Refrigerate the dough for at least 1 hour or until ready to bake; this helps the cookies hold their shape during baking.
Place the dough in teaspoonfuls spaced 2 inches apart on previously greased cookie sheets.
Use a 1 1/2-inch cookie scoop to get approximately 58 cookies with this recipe.
Bake the cookies at 375°F (190°C) for 11 to 12 minutes, or until lightly golden.
Once baked, cool them on racks so they maintain their crispy texture.
For the glaze, beat the butter until creamy.
Gradually add 1 cup of powdered sugar, beating well at medium speed with the electric mixer.
Alternate the remaining powdered sugar with the milk, beating until you get a mixture smooth enough to spread; you may need to add a little more milk to adjust the consistency.
Incorporate the maple extract and beat well to combine all the flavors.
Top each cookie with the maple glaze and enjoy this delicious combination that mixes sweet, spicy, and crunchy in every bite.
