Best 4 Pumpkin Drop Cookies Recipes
Indulge in the delectable symphony of flavors that is pumpkin drop cookies, the perfect treat to warm your heart and tantalize your taste buds. These cookies, with their soft and chewy texture, are infused with the essence of autumn, thanks to the generous addition of pumpkin puree. The subtle sweetness of pumpkin is complemented by a blend of warm spices, including cinnamon, nutmeg, and ginger, creating a symphony of flavors that dance on your palate. These cookies are not just a seasonal delight; they are a timeless classic that will leave you craving more with every bite.
**Pumpkin Drop Cookies:**
1. **Classic Pumpkin Drop Cookies:**
- A timeless recipe that captures the essence of pumpkin cookies.
- Buttery and soft, these cookies melt in your mouth, leaving a trail of pumpkin spice delight.
2. **Brown Butter Pumpkin Drop Cookies:**
- A delightful twist on the classic, featuring browned butter that adds a nutty and caramelized flavor.
- The browned butter adds a depth of flavor that elevates these cookies to a new level.
3. **Cream Cheese Pumpkin Drop Cookies:**
- A match made in dessert heaven, these cookies combine the tanginess of cream cheese with the warmth of pumpkin.
- The cream cheese filling adds a luscious and creamy texture that will leave you wanting more.
4. **Pumpkin Chocolate Chip Drop Cookies:**
- A classic combination that never fails to please, these cookies have pumpkin, chocolate chips, and spices.
- The chocolate chips add a touch of sweetness and richness that perfectly complements the pumpkin flavor.
5. **Pumpkin Oatmeal Drop Cookies:**
- A healthier take on the classic pumpkin cookie, these cookies incorporate oatmeal for added texture and fiber.
- The oatmeal adds a chewy texture and nutty flavor, making these cookies a wholesome treat.
PUMPKIN DROP COOKIES
Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
- Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
- Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 cookie, Sodium 120 mg
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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 11 dozen.
Number Of Ingredients 17
Steps:
- 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. Frost cookies. Store in the refrigerator.
Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN DROP COOKIES
These tender, spiced pumpkin cookies with browned butter icing were adapted from Pat Young, the winner of the best pumpkin recipe at the 83rd Pumpkin Show in Circleville, Ohio, in 1989. They're almost cakelike in texture, and we think they taste best with a tall glass of milk.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 45 cookies
Number Of Ingredients 18
Steps:
- Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
- In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
- Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
- Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
- Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
- Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
- Spread icing on top of cooled cookies, decorating each with a pecan half.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 11 grams, TransFat 0 grams
*PUMPKIN SPICE DROP COOKIES*
Perfect for the holidays! I love these little cookies
Provided by Heather Isom
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- 1. Mix ingredients together well and drop onto lightly greased cookie sheet.
- 2. Bake at 375 degrees for 6-8 minutes.
- 3. When cooled, spread on cream cheese frosting lightly.
Tips:
- Use fresh pumpkin puree. This will give your cookies the best flavor and texture. You can make your own pumpkin puree by roasting a pumpkin and then scooping out the flesh, or you can buy it canned.
- Don't overmix the dough. Overmixing will make your cookies tough. Mix the dough just until the ingredients are combined.
- Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at a high temperature. This will help them rise and get a golden brown color.
- Let the cookies cool completely before serving. This will allow them to set and develop their full flavor.
Conclusion:
Pumpkin drop cookies are a delicious and easy-to-make fall treat. They're perfect for parties, potlucks, or just enjoying at home. With a few simple tips, you can make sure your pumpkin drop cookies turn out perfect every time. So what are you waiting for? Give them a try today!
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