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Pumpkin Drop Cookies Recipe

Pumpkin Drop Cookies Recipe

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.
TOTAL TIME: Prep: 45 min. Bake: 10 min. + cooling YIELD:132 servings


  • 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. Yield: 11 dozen.

Nutritional Facts

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

Reviews for Pumpkin Drop Cookies

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greatwithoutgluten User ID: 6330173 260389
Reviewed Jan. 27, 2017

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

Sheryl Mann User ID: 6813705 235875
Reviewed 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 User ID: 7654337 60625
Reviewed 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 User ID: 1077273 87375
Reviewed 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 User ID: 7004765 149811
Reviewed Dec. 4, 2012

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

dawn_rob_jj User ID: 2172832 138069
Reviewed Oct. 1, 2012

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

lonestarmama User ID: 5277989 144042
Reviewed 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."

antadaall User ID: 5206252 64026
Reviewed Dec. 16, 2011

"My daughter and I have made this recipe several times now. These cookies are always a hit. We add chocolate chips to them and leave the frosting off; although, I have used the frosting on gingerbread cake with great success."

dnaheish User ID: 4918302 118938
Reviewed Nov. 22, 2010

"These were a huge hit. I'm usually a chocolate - only person, but even I can't stop eating these."

dawn_rob_jj User ID: 2172832 149810
Reviewed Aug. 26, 2008 Edited Oct. 1, 2012

"I love these! My family loves these! They always get raves wherever I take them!"

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