Funny story, but these Pumpkin Drop Cookies became incredibly popular in our house growing up when my sister decided she was going to bake cookies and donate to charity. When she and my mom were looking up recipes, they came across a pumpkin drop cookie that made A TON in one batch, which instantly became a favorite. Dozens and dozens of cookies later, still a staple in our Christmas cookie assortment.

Newbie baker note: Don’t make the cookie drops too big! Use a cookie scooper to make them more uniform.

Pumpkin Drop Cookies

Source: My Mom’s Recipe

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Ingredients

For The Cookies

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 2 eggs
• 2 tsp vanilla
• 1 15-oz can pumpkin puree
• 4 cups all purpose flour
• Ground cinnamon (optional)

For The Icing

• 1/2 cup butter
• 1/2 cup packed brown sugar
• 1/4 cup milk
• 1 tsp vanilla
• 2 3/4 cups powdered sugar

Instructions

1. Preheat oven to 350°F. In a large bowl, beat 2 cups butter with electric mixer on medium to high speed for 30 seconds.
2. Add granulated sugar, baking powder, salt, cinnamon and nutmeg. Beat until combined, scraping the edge of the bowl occasionally.
3. Add eggs and 2 tsp vanilla to mixture; beat until combined.
4. Beat in pumpkin until combined. Slowly beat in flour or use a wooden spoon to stir in any remaining flour.
5. Drop dough using a cookie scoop about 2 inches a part on an ungreased cookie sheet. Bake in the oven for 10 to 12 minutes or until tops are set. Transfer cookies to wire rack and let cool completely.
6. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl.
7. Stir in milk and 1 tsp vanilla. Beat in powdered sugar until smooth.
8. Spread frosting on cookies and sprinkle ground cinnamon on top for garnish. Makes about 60 cookies.