Print Options

Back to Pumpkin Cookies >

Include these items:

Select reviews >

Taste of Home Logo

Pumpkin Cookies

 Pumpkin Cookies
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.
30 ServingsPrep: 20 min. Bake: 15 min.

Ingredients

  • 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
  • PENUCHE FROSTING:
  • 3 tablespoons brown sugar
  • 2 tablespoons butter
  • 3 tablespoons milk
  • 1-3/4 to 2 cups confectioners' sugar

Directions

  • 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.
  • 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.
  • For frosting, in a small saucepan, bring brown sugar and butter to a

2 of 2

Pumpkin Cookies (continued)

Directions (continued)

  • 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.