Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup shortening
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 cup pumpkin puree
- 1 egg
- 1-teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-teaspoon baking soda
- 1-teaspoon baking powder
- 1-teaspoon ground cinnamon
- 1/2-teaspoon salt
- 1 cup chopped walnuts
- 3 tablespoons butter
- 1/2 cup packed brown sugar
- 1/4-cup milk
- 2 cups confectioners' sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together shortening, 1/2-cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla.
Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts.
Drop dough by heaping spoonfuls onto the prepared baking sheets. Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.