Best 4 Pumpkin Drop Cookies Recipes
Pumpkin drop cookies are a classic fall treat that are easy to make and loved by people of all ages. They are a perfect way to use up leftover pumpkin puree, and they can be made with or without nuts. The cookies are soft and chewy, with a slightly crispy exterior. They are also very flavorful, thanks to the pumpkin and spices. If you are looking for a delicious and easy-to-make fall dessert, pumpkin drop cookies are a great option.
Here are our top 4 tried and tested recipes!
PUMPKIN DROP COOKIES
Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
- Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 120 mg
PUMPKIN DROP COOKIES
With just a hint of pumpkin flavor and a buttery cinnamon frosting, these cakelike drop cookies are sure to be a hit at a fall gathering. Denise Smith, a field editor from Lusk, Wyoming, shared the big-batch recipe.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 11 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN DROP COOKIES
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 45 cookies
Number Of Ingredients 18
Steps:
- Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
- In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
- Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
- Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
- Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
- Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
- Spread icing on top of cooled cookies, decorating each with a pecan half.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 11 grams, TransFat 0 grams
*PUMPKIN SPICE DROP COOKIES*
Perfect for the holidays! I love these little cookies
Provided by Heather Isom
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- 1. Mix ingredients together well and drop onto lightly greased cookie sheet.
- 2. Bake at 375 degrees for 6-8 minutes.
- 3. When cooled, spread on cream cheese frosting lightly.
Tips:
- Use fresh pumpkin puree for the best flavor and texture. You can make your own puree by roasting a pumpkin and then pureeing it in a food processor.
- Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature for a short amount of time. This will help them develop a crispy exterior and a soft and chewy interior.
- Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from sticking together.
Conclusion:
Pumpkin drop cookies are a delicious and easy-to-make fall treat. With their soft and chewy texture and sweet, pumpkin-spiced flavor, they're sure to be a hit with everyone. Whether you're making them for a party, a bake sale, or just a snack, these cookies are sure to please. So next time you're looking for a tasty and festive treat, give pumpkin drop cookies a try!
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