Best 7 Pumpkin Black Walnut Biscuits Recipes

BLACK WALNUT COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in 1-1/4 cups walnuts. Finely chop the remaining nuts. , Shape dough into two 15-in. rolls. Roll in chopped nuts, pressing gently. Wrap each in plastic wrap. Refrigerate for 2 hours or until firm. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 300° for 12 minutes or until lightly browned. Remove to wire racks.

WALNUT-PUMPKIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sugar and shortening together in a bowl. Mix in egg. Add pumpkin and vanilla extract; mix well. Add flour, baking soda, baking powder, cinnamon, and salt and mix until well combined. Fold in walnuts.
• Use small teaspoons or a cookie scoop to drop rounded teaspoonfuls of cookie dough onto ungreased baking sheets.
• Bake in the preheated oven until edges turn golden, 10 to 12 minutes. Allow to cool.
• Meanwhile, beat powdered sugar and butter together with an electric mixer until combined. Stir in milk, 1 teaspoon at a time, until a frosting consistency is reached. Fold in maple extract until thoroughly combined.
• Spread maple frosting over the cooled cookies.

PUMPKIN WALNUT BISCUITS

Steps:

• Heat the oven to 375°F.
• In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and ginger. Use your fingertips or a pastry blender to work in the butter.
• Keep mixing until the ingredients resemble a coarse, flaky meal, then stir in the chopped walnuts.
• In a smaller bowl, whisk together the cream, pumpkin, and honey. Make a well in the dry ingredients and pour the liquid into it. Stir briskly until the dough pulls together, then let it sit for 3 minutes.
• Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk.
• Using a 2-inch biscuit cutter or drinking glass, cut the dough into rounds and place them on a lightly greased cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough.
• Brush the biscuit tops sparingly with cream and then sprinkle on a little sugar.
• Bake the biscuits on the center oven rack until they are light golden brown, about 20 minutes. Transfer them to a wire rack to cool for 5 minutes before serving.

SPICED PUMPKIN-WALNUT BISCUITS WITH HONEY-CREAM GLAZE

Steps:

• Position rack in center of oven; preheat to 375°F. Butter heavy large baking sheet. Mix flour, baking powder, ginger, cinnamon, salt and cardamom in medium bowl to blend . Add butter and rub in with fingertips until mixture resembles coarse meal. Whisk pumpkin, 1/4 cup cream, brown sugar, 2 tablespoons honey and peel in another medium bowl to blend. Add pumpkin mixture and chopped nuts to dry ingredients and stir until incorporated (dough will be moist).
• Turn dough out onto floured surface and knead gently until smooth, about 8 turns. Roll out dough to 3/4-inch thickness. Using floured 2-inch-diameter cookie cutter, cut out rounds. Reroll scraps to 3/4-inch thickness; cut out additional rounds. Place biscuits on prepared baking sheet, spacing evenly.
• Whisk remaining 2 tablespoons cream and 2 tablespoons honey in small bowl. Brush atop biscuits. Garnish each with 1 walnut half. Bake biscuits until light golden and tester inserted into center comes out clean, about 25 minutes. Transfer biscuits to rack and cool 15 minutes. Serve warm or at room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. If desired, wrap biscuits in foil and rewarm in 350°F. oven about 5 minutes.)

PUMPKIN WALNUT COOKIES

Steps:

• Preheat oven to 350°F.
• For Cookies:.
• Combine butter,brown sugar and sugar in large mixer bowl.
• Beat at medium speed,scraping bowl often, until creamy. Add pumpkin, egg and vanilla extract.
• Continue beating for 1 to 2 minutes or until well mixed. Reduce speed to low; beat in flour, 1 1/2 teaspoons pumpkin pie spice, baking powder, baking soda and salt.
• Stir in 1 cup walnuts by hand. Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes or until set. remove to wire racks to cool completely.
• For frosting.
• COMBINE powdered sugar, butter, cream cheese, vanilla extract and pumpkin pie spice in medium mixer bowl. Beat at low speed, scraping bowl often, until smooth. Frost cooled cookies. Garnish with walnuts.

PUMPKIN AND WALNUT SQUARES

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

PUMPKIN BISCUITS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet.
• Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough.
• On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet.
• Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.