Best Pumpkin Delight Drop Cookies Recipes

PUMPKIN DROP COOKIES

Steps:

• Preheat oven to 400 degrees F.
• Cream butter and sugar together in a large mixing bowl.
• Add eggs, pumpkin, spices, and salt.
• Sift together flour and baking powder in another bowl or on waxed paper.
• Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake in preheated oven for 12-16 minutes.

PUMPKIN DROP COOKIES

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.

PUMPKIN DROP COOKIES

Steps:

• In large mixing bowl, cream shortening and sugar; beat in pumpkin, eggs and milk.
• Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture.
• Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375° for 10-13 minutes or until lighty browned. Remove to wire racks to cool completely.
• In small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.

PUMPKIN OATMEAL DROP COOKIES

Steps:

• To prepare fresh pumpkin for this recipe and other recipes, follow this procedure: Use one small pumpkin; wash well, and cut in half crosswise. Place halves, cut side down, in a 15 x 10 x 1 inch jellyroll pan. Bake at 325°F for 45 minutes or until fork tender; cool 10 minutes. Peel pumpkin, and discard seeds. Puree pulp in food processor, or mash thoroughly. Cover and place in refrigerator. Cooked pumpkin will keep well for four or five days.
• Combine butter and sugar, creaming thoroughly. Add pumpkin, egg, cinnamon, and nutmeg; beat mixture until light and fluffy. Add flour, salt, baking powder, and soda, mixing well. Stir in remaining ingredients.
• Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 375°F for 12 to 15 minutes. Cool cookies on wire rack. Yield: about 6 dozen.
• Southern Living.

PUMPKIN DROP COOKIES

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.