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Pumpkin Drop Cookies

 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.
132 ServingsPrep: 45 min. Bake: 10 min. + cooling

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 King Arthur Unbleached 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

Directions

  • 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.

2 of 2

Pumpkin Drop Cookies (continued)

Directions (continued)

  • Frost cookies. Store in the refrigerator. Yield: 11 dozen.
Nutritional Facts: 1 serving (1 each) equals 63 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.