Pumpkin Drop Cookies Recipe

Name: Pumpkin Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon nutmeg; 1 cup butter, plus butter for greasing cookie sheets; 1 cup brown sugar, packed; 1 egg; 1 cup canned pumpkin or fresh pumpkin puree (see box); 1 teaspoon vanilla; 1 teaspoon grated orange peel; 1/4 cup currants; 1/4 cup chopped walnuts; 1/4 cup confectioners' sugar, approximately; 2 tablespoons milk, approximately; 36 pecan halves

Servings: persons

2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1 cup butter, plus butter for greasing cookie sheets
1 cup brown sugar, packed
1 egg
1 cup canned pumpkin or fresh pumpkin puree (see box)
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 cup currants
1/4 cup chopped walnuts
1/4 cup confectioners' sugar, approximately
2 tablespoons milk, approximately
36 pecan halves

1
Preheat oven to 375 degrees.
2
Stir together first five ingredients and put aside.
3
Beat 1/2 cup butter for 30 seconds, then add brown sugar, beating until fluffy.
4
Add egg, pumpkin, vanilla and orange peel to butter mixture and beat well.
5
Combine dry ingredients with butter mixture.
6
Mix in currants and walnuts.
7
Drop by teaspoons on greased cookie sheet, two inches apart.
8
Bake 8 to 10 minutes.
9
To prepare icing, heat remaining butter quickly over high heat until it darkens, being careful not to burn.
10
Remove from heat and add confectioners' sugar and milk alternately, just enough to thicken.
11
Spread icing on top of cooked and cooled cookies, decorating each with a pecan half.

7198

kcal

Calories

702

Fat

242

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and more.

Yes, Pumpkin Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Drop Cookies

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