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Pumpkin Cookies Recipe

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. YIELD: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 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


  • 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.

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.