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.
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.
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.
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.
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.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F (190 degrees C). Cream together sugar and butter. Add egg, vanilla, pumpkin and walnuts. Stir in flour, baking powder and salt; mix well. Drop by the tablespoon on cookie sheet and bake for 15 minutes.
Time 1h Yield 48 Number Of Ingredients 12 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.
Time 40m Yield 4 dozen. Number Of Ingredients 17 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.
More about “pumpkin drop cookies recipes”
Time 1h10m Yield 36 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist. Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets. Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper. Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners’ sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.
