By Traeger Kitchen
4 Reviews
We wait all summer long for it to cool off and be pumpkin season. Bake these plump Walnut Pumpkin Cookies outside and enjoy the crisp fall air.
Prep Time
Cook Time
Pellets
2 Cup | all-purpose flour |
1 Teaspoon | baking powder |
1/2 Teaspoon | baking soda |
1/2 Teaspoon | Salt |
1 Teaspoon | ground cinnamon |
1/4 Teaspoon | ground nutmeg |
1/2 Teaspoon | pumpkin pie spice |
8 Tablespoon | butter |
1 Cup | sugar |
1 Cup | pumpkin puree |
1 | Eggs |
1 Teaspoon | vanilla extract |
1 Cup | walnuts, chopped |
Step 1
When ready to cook, set temperature to 325˚F and preheat, lid closed for 15 minutes.
Step 2
Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin spice, set aside.
2 Cup all-purpose flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon Salt
1 Teaspoon ground cinnamon
1/4 Teaspoon ground nutmeg
1/2 Teaspoon pumpkin pie spice
Step 3
In another bowl beat butter. Add sugar, pumpkin puree, egg and vanilla, mix well. Gradually combine flour mixture. Fold in walnuts.
8 Tablespoon butter
1 Cup sugar
1 Cup pumpkin puree
1 Eggs
1 Teaspoon vanilla extract
1 Cup walnuts, chopped
Step 4
Drop spoonful amounts of dough onto aluminum foil, then place on grill grate. Bake for 18 minutes. Enjoy!
00:18
325 ˚F / 163 ˚C
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