Best Pumpkin Drop Cookies Recipes

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 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.

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.

SPICY PUMPKIN DROP COOKIES

Steps:

• Heat oven to 375°. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except raisins and nuts. Stir in raisins and nuts.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.

*PUMPKIN SPICE DROP COOKIES*

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.

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 DELIGHT DROP COOKIES

Steps:

• Cream together butter and sugars, then blend until light and fluffy. Add pumpkin pie mix, eggs, water, vanilla and orange zest to creamed butter and sugar mixture. In a separate bowl, mix flour, soda and salt. Add in stages to the wet mixture. Fold in the butterscotch chips and pecan pieces.
• Chill dough at least 2 hours or until firm.
• When ready to bake place rounded teaspoons of dough on ungreased cookie sheet. Bake in a pre-heated oven at 375F for 10 - 12 minutes.

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 DROP COOKIES

Steps:

• 1. 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.2. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.3. Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes remove from cookie sheet to wire rack.Catherine H. shares her Recipe "I have always baked a lot of cookies, and my favorite recipes contained oatmeal, coconut, dried fruits or nuts, which did not fit my low-residue diet restrictions. This recipe and the following one are low residue."A NOTE from DR. GHOSHPumpkin is rich in beta-carotene, a form of vitamin A. Studies show that vitamin A, an antioxidant vitamin, may reduce the risk of certain types of cancer.NUTRITION FACTS: Low fiber low residue1 Cookie: Calories 80 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 120mg Potassium 65mg Carbohydrate 15g (Dietary Fiber 1g) Protein 1g % DAILY VALUE: Vitamin A 30% Vitamin C 0% Calcium 2% Iron 2% Folic Acid 2% Magnesium 0% DIET EXCHANGES: 1 Fruit, 1/2 FatHelpful For These Side Effects: (n), (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.