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
Make and share this Pumpkin Drop Cookies recipe from Food.com.
Provided by PalatablePastime
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 124, Fat 4.9, SaturatedFat 2, Cholesterol 17.1, Sodium 127.4, Carbohydrate 18.8, Fiber 0.8, Sugar 10.1, Protein 2.1
PUMPKIN DROP COOKIES
From Taste of Home. It comes with a wonderful cinnamon frosting!! Make these during the fall! NOTE: This recipe makes a lot of cookies! So make sure you have plenty of helpers to eat these!
Provided by Courtly
Categories Drop Cookies
Time 55m
Yield 11 dozen cookies, 132 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 63.1, Fat 1.7, SaturatedFat 0.7, Cholesterol 5.2, Sodium 43.5, Carbohydrate 11.5, Fiber 0.2, Sugar 6.8, Protein 0.8
ICED PUMPKIN COOKIES
Provided by Food Network
Categories dessert
Time 45m
Yield 6 dozen Iced Pumpkin Cookies
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add pumpkin, egg and vanilla and mix well. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into butter mixture until well blended. Add nuts and raisins. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Bake about 15 minutes, or until golden. Cool.
- Icing: Cream confectioners' sugar and butter. Add remaining ingredients and beat until smooth. (If icing is too thin, add more confectioners' sugar; if too thick, add more cream, orange juice or rum.) Drizzle over cookies.
ICED PUMPKIN COOKIES
Wonderful spicy iced pumpkin cookies that both kids and adults love!
Provided by Gina
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 36
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
- In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
- Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
- To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 22.4 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 120.5 mg, Sugar 15.2 g
PUMPKIN OATMEAL DROP COOKIES
Make and share this Pumpkin Oatmeal Drop Cookies recipe from Food.com.
Provided by Olha7397
Categories Drop Cookies
Time 25m
Yield 6 doz
Number Of Ingredients 15
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.
Nutrition Facts : Calories 867.9, Fat 37.7, SaturatedFat 15.7, Cholesterol 72.5, Sodium 856.4, Carbohydrate 129.9, Fiber 6.6, Sugar 91.1, Protein 9.2
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 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
OLD FASHIONED SOFT PUMPKIN COOKIES
Enjoy these cookies on a cool Fall night, while sipping hot tea by the fireplace. Or, if you're like me, you can eat these cookies while dying of heat stroke in the dead of 'winter' in Florida !
Provided by TGirl
Categories Drop Cookies
Time 25m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Combine flour, baking soda, baking powder, salt and cinnamon in a medium bowl.
- In a large bowl, cream butter and sugar.
- Add pumpkin, egg, and vanilla; beat until light and creamy.
- Mix in dry ingredients until well blended.
- Drop rounded spoonfuls of dough onto greased cookie sheet.
- Smooth tops of cookies.
- Bake in preheated 350°F degree oven for 15-20 minutes.
- Meanwhile, combine glaze ingredients, stirring until smooth and set aside.
- Cool baked cookies on wire rack.
- Drizzle glaze over top.
- For variations, stir any one of the following ingredients into batter: 1 cup raisins, chopped nuts, or rolled oats and/or 1/2 cup crushed pineapple, drained.
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