Pumpkin Drop Cookies Recipes

PUMPKIN DROP COOKIES

Pumpkin Drop Cookies image

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

Ingredients

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins

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

Pumpkin Drop Cookies image

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

Ingredients

1/2 cup butter-flavored shortening
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
2 eggs
1/2 cup milk
6 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves
CINNAMON FROSTING:
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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

Pumpkin Drop Cookies image

From Taste of Home. It comes with a wonderful cinnamon frosting!! Make these during the fall! NOTE: This recipe makes a lot of cookies! So make sure you have plenty of helpers to eat these!

Provided by Courtly

Categories Drop Cookies

Time 55m

Yield 11 dozen cookies, 132 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter flavor shortening
3 cups sugar
1 (15 ounce) can solid-pack pumpkin
2 large eggs
1/2 cup milk
6 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

In large mixing bowl, cream shortening and sugar; beat in pumpkin, eggs and milk.
Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
Bake at 375° for 10-13 minutes or until lighty browned. Remove to wire racks to cool completely.
In small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.

Nutrition Facts : Calories 63.1, Fat 1.7, SaturatedFat 0.7, Cholesterol 5.2, Sodium 43.5, Carbohydrate 11.5, Fiber 0.2, Sugar 6.8, Protein 0.8

SOFT PUMPKIN COOKIES

Soft Pumpkin Cookies image

This is a recipe my aunt made every year. I so enjoyed the soft and tasty treat! Enjoy

Provided by Monica

Categories Fruits and Vegetables Vegetables Squash

Yield 12

Number Of Ingredients 9

Ingredients

1 cup white sugar
1 tablespoon butter
1 egg, beaten
1 teaspoon vanilla extract
1 cup pumpkin puree
½ cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts.
Stir in flour, baking powder and salt; mix well.
Drop by the tablespoon on cookie sheet and bake for 15 minutes.

Nutrition Facts : Calories 192 calories, Carbohydrate 34.4 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 150.9 mg, Sugar 17.1 g

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Pumpkin Cookies with Cream Cheese Frosting image

These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. -Lisa Chernetsky, Luzerne, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 17

Ingredients

1 cup butter, softened
2/3 cup packed brown sugar
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup chopped walnuts
FROSTING:
1/4 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 97mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN DROP COOKIES

Pumpkin Drop Cookies image

Make and share this Pumpkin Drop Cookies recipe from Food.com.

Provided by PalatablePastime

Categories Drop Cookies

Time 27m

Yield 36 cookies

Number Of Ingredients 13

Ingredients

1 1/4 cups dark brown sugar
1/2 cup butter
2 eggs, beaten
1 1/2 cups cooked pumpkin
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon lemon extract
1 cup raisins
1 cup chopped nuts

Steps:

Preheat oven to 400 degrees F.
Cream butter and sugar together in a large mixing bowl.
Add eggs, pumpkin, spices, and salt.
Sift together flour and baking powder in another bowl or on waxed paper.
Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
Drop by spoonfuls onto a greased cookie sheet.
Bake in preheated oven for 12-16 minutes.

Nutrition Facts : Calories 124, Fat 4.9, SaturatedFat 2, Cholesterol 17.1, Sodium 127.4, Carbohydrate 18.8, Fiber 0.8, Sugar 10.1, Protein 2.1

SPICY PUMPKIN DROP COOKIES

Spicy Pumpkin Drop Cookies image

Put a spin to your regular dessert with this spiced pumpkin cookie that's ready in an hour.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 48

Number Of Ingredients 12

Ingredients

1 cup sugar
1/2 cup butter or margarine, softened
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, dried cranberries or dates
1/2 cup chopped nuts, if desired

Steps:

Heat oven to 375°. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except raisins and nuts. Stir in raisins and nuts.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg

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