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Pumpkin Drop Cookies

Total Time

Prep: 45 min. Bake: 10 min. + cooling


11 dozen

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.
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  • 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
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  1. 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.
  2. 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.
  3. In a small bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.

Nutrition Facts

1 each: 63 calories, 2g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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Average Rating:
  • sharonbolser12
    Oct 21, 2019

    These cookies are out of this world. Make at least two batches every fall. They literally fly out of my kitchen. If you follow this recipe exactly, you will have no problems. Please Please don’t substitute anything.

  • khegeman
    Sep 29, 2018

    They are delicious, but do not seem like a cookie. They taste more like a really good muffin or breakfast rolls. If I made them again, it would be serve at breakfast with coffee.

  • greatwithoutgluten
    Jan 27, 2017

    These were so good! I used rice flour instead. Turned out great.

  • Sheryl Mann
    Oct 29, 2015

    These are my favorite fall holiday cookies! I make them every year. My son requested them for his birthday "cake". It makes a large batch so I freeze some of the cookies before the are frosted to save for later. If you want to use them all at once make 1-1/2 batch of frosting.

  • cherylkap
    Sep 27, 2014

    Still my husband's favorite fall cookie! The aroma in my kitchen is heavenly. Super easy recipe with awesome, flavorful outcome...thanks for sharing!

  • wasoongu
    Aug 27, 2014

    I've made hundreds of these little gems for family, friends, camping trips, fundraisers... you name it. They are amazing! The perfect fall treat. I use unsalted butter in place of the shortening.

  • Metalchick36
    Dec 4, 2012

    These are so yummy! The frosting is the best part.

  • tptaylor13
    Nov 15, 2012

    No comment left

  • dawn_rob_jj
    Oct 1, 2012

    These are my go-to pumpkin cookies. They are always a hit and I always get asked for the recipe.

  • lonestarmama
    Dec 23, 2011

    I must have done something wrong (maybe too much flour?) because these came out with the taste and texture of cinnamon pancakes. Not bad, but not at all what I expected.