Pumpkin Pie Drops Cookies Recipe

Pumpkin Pie Drops Cookies Recipe

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sylvia bourque


Canned pumpkin and spices put pumpkin pie in a cookie. Optional cinnamon icing recipe is also included.


★★★★★ 1 vote

50 cookies
20 Min
15 Min


  • 1 c
    butter, softened
  • 1 c
    brown sugar
  • 1
  • 1 c
    canned pumpkin
  • 2 c
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/4 tsp
  • 1/4 tsp

  • 3 c
    confectioners' sugar
  • 1 tsp
  • 1/2 c

How to Make Pumpkin Pie Drops Cookies Recipe


  1. Preheat oven to 350 degrees F.
  2. In an electric mixer, on medium speed, cream butter and brown sugar until light. Add egg and pumpkin. Mix until well blended.

    On low speed, add flour, baking soda, cinnamon, nutmeg, and cloves. Mix just until blended.
  3. Drop dough from a teaspoon onto parchment-lined cookie sheet, spacing each 2 inches apart.

    Bake 10 to 12 minutes, or until firm.

    Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the cookie sheet and place on a wire cooling rack. Cool completely.
  4. Frost with cinnamon confectioners' icing. Place a wired cooling rack on top of a parchment lined cookie sheet. This will catch any excess frosting and make clean up easier. Using a small spatula or butter knife, frost the top of the cookie.
    Let frosting dry completely. Store in an airtight container at room temperature.
  5. Cinnamon Confectioners' Icing

    In an electric mixer, combine all ingredients. Mix until well blended and smooth.

Printable Recipe Card

About Pumpkin Pie Drops Cookies Recipe

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: American

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