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Pumpkin Cookies Recipe

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Packed with the flavors of Christmases past, these pumpkin drop cookies with caramel frosting are simply scrumptious and as much a part of our holiday as mistletoe and carols! They are a great way to use our home-canned pumpkin.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 30 servings


  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 2 teaspoons vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 1-3/4 to 2 cups confectioners' sugar

Nutritional Facts

1 serving (2 each) equals 177 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 169 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.


  1. In a large bowl, cream butter and sugars. Beat in egg. Add pumpkin and vanilla. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in pecans.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until edges are lightly browned. Remove to wire racks to cool.
  3. For frosting, in a small saucepan, bring brown sugar and butter to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat; cool for 10 minutes. Transfer to a large bowl; beat in milk. Beat in enough confectioners' sugar to achieve spreading consistency. Frost cookies. Yield: About 5 dozen.
Originally published as Pumpkin Drop Cookies in Country Woman Christmas Annual 2005, p44

Nutritional Facts

1 serving (2 each) equals 177 calories, 9 g fat (5 g saturated fat), 26 mg cholesterol, 169 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Pumpkin Cookies(5)

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Reviewed Nov. 5, 2013

These are delicious and so easy to make. They freeze well too.

Reviewed Nov. 2, 2011

YUMMY. Good with or without the icing

Reviewed Sep. 29, 2011

I make this recipe about 12 times from October through December each year, and if I missed bringing them for our church's Reformation potluck everyone would be disappointed. This has become my signature cookie because of it's uniqueness and popularity. I don't add the pecans but the penuche frosting is a must and is what really sets this recipe apart from other pumpkin cookie recipes. It seems like it's a hassle, but it comes together really well and is TOTALLY worth it.

Reviewed Nov. 21, 2009

Fantastic cookie. Very moist. I did not use the frosting but instead used a simple icing. I also added chocolate chips to a dozen. My family loves them.

Reviewed Oct. 11, 2009

very good moist cookies. my family loved them. did not put on the frosting and left out the pecan out. they are the best pumpkin cookies !

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