Name: Pumpkin Drop Cookie Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 30
Cuisine: American
Ingredients: 1 cup butter softened; 1 cup sugar; 1 egg; 1 cup pumpkin puree; 2 cups flour; 1 teaspoon pure vanilla; 1 teaspoon cinnamon; 1/2 teaspoon each of ginger, nutmeg, pumpkin pie spice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Looking for homemade all-from-scratch pumpkin cookies? This one is a delicious easy-drop cookie all from simple pantry ingredients..

This cookie recipe is super easy to make around 30 cookies and they can be all different to make the best holiday Thanksgiving tray.

One recipe will make around 30 cookies and each one is topped with festive treats from nuts, raision chocolate chips, coconut to make the best variety!

If you want a wholesome cookie from the early 1950s, this one is what mom always made from scratch with pumpkin puree.

If you are a cookie jar cookie lover, do try my family's Everything Cookies, Chocolate Chip Shortbread recipe, Peanut Butter Cookie Recipe, and Oatmeal Cookies!

Scroll down to this easy recipe and give them a try!

Steps Making Old Fashioned Vintage Chocolate Chip Cookies

preheat the oven to 350 degrees and line baking sheets with parchment paper or grease them lightly
cream the sugars and the butter together do not miss that step
add the eggs, vanilla then the dry ingredients
fold in the chips and nuts if using
bake until edges are lightly browned

Other Cookies We Love

Homemade Do-it-Yourself Baking Substitutions
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Pumpkin Drop Cookie Recipe

Yield: 30

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Made from scratch pumpkin drop cookies with assorted topping suggestions.

Ingredients

1 cup butter softened
1 cup sugar
1 egg
1 cup pumpkin puree
2 cups flour
1 teaspoon pure vanilla
1 teaspoon cinnamon
1/2 teaspoon each of ginger, nutmeg, pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Mix the butter and sugar in a large mixing bowl.
Beat in the egg, spices, flavoring, and pumpkin.
Add the flour slowly with salt, baking powder, and baking soda.
Top the cookies with assorted suggestions or fold in 1 cup of then into the batter before baking.
Drop by teaspoonsful onto the cookie sheet.
Bake for 8 to 12 minutes till browned.
Cool completely sprinkle with powdered sugar or frost.
Garnish Topping Suggestions before baking:
Whole pecans, walnuts, pumpkin seeds, or your favorite nuts
Chocolate Chunks, chips to include chocolate, butterscotch, peanut butter or white chocolate
Coconut (it will toast in the baking process, my favorite!)
Chopped Maraschino Cherries
Golden and Dark Raisins
Reeses Peanut Butter Cups chopped or your favorite candy bar cut up
Dried Cranberries
After baking cool and douse with powdered sugar for the tops or frosting drizzle recipe below.
Recipe for frosting drizzle:
1/2 cup brown sugar
1/4 cup milk
1 cup powdered sugar
3 tablespoons softened butter
1/2 teaspoon vanilla
pinch of cinnamon
Mix everything (but the vanilla and powdered sugar) until smooth in a saucepan for 2 minutes. Cool, stir in powdered sugar, and add more to desired thickness with vanilla.

Nutrition Facts

Calories

115.85

Fat (grams)

6.4 g

Sat. Fat (grams)

3.96 g

Carbs (grams)

13.8 g

Fiber (grams)

0.51 g

Net carbs

13.3 g

Sugar (grams)

6.97 g

Protein (grams)

1.19 g

Sodium (milligrams)

122.55 mg

Cholesterol (grams)

21.73 mg

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