Spicy Pumpkin Drop Cookies Recipes

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PUMPKIN DROP COOKIES



Pumpkin Drop Cookies image

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

1/2 cup butter-flavored shortening
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
2 eggs
1/2 cup milk
6 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves
CINNAMON FROSTING:
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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



Pumpkin Drop Cookies image

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

1/2 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 1/2 cups Gold Medal™ all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup raisins

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

SPICY PUMPKIN DROP COOKIES



Spicy Pumpkin Drop Cookies image

Put a spin to your regular dessert with this spiced pumpkin cookie that's ready in an hour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 48

Number Of Ingredients 12

1 cup sugar
1/2 cup butter or margarine, softened
1 cup canned pumpkin (not pumpkin pie mix)
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, dried cranberries or dates
1/2 cup chopped nuts, if desired

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.

Nutrition Facts : Calories 70, Carbohydrate 11 g, Cholesterol 15 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg

SPICED PUMPKIN-RAISIN COOKIES



Spiced Pumpkin-Raisin Cookies image

Giada De Laurentiis' Spiced Pumpkin-Raisin Cookies from Giada at Home for Food Network are sure to become one of your favorites.

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 23 to 26 cookies

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/4 teaspoon ground allspice
3/4 cup raw sugar, plus additional for sprinkling
1/2 cup canned pumpkin puree
1/3 cup vegetable oil
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1/2 cup raisins

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper.
  • In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins.
  • For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar.
  • Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely.

SPICE PUMPKIN COOKIES



Spice Pumpkin Cookies image

These soft cookies are almost like little pieces of cake. With chopped pecans sprinkled over a confectioners' sugar frosting, they're a pretty addition to a dessert table. -Bev Martin, Hardin, Montana

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5-1/2 dozen.

Number Of Ingredients 17

1 package (8 ounces) cream cheese, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 to 1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING:
2 cups confectioners' sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 to 3 tablespoons boiling water
2 cups chopped pecans

Steps:

  • Preheat oven to 350°. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool., For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.

Nutrition Facts : Calories 108 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 79mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

PUMPKIN DROP COOKIES



Pumpkin Drop Cookies image

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

2 cups/255 grams flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup/227 grams unsalted butter (2 sticks), at room temperature
1 cup/200 grams brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup/237 grams canned pumpkin or fresh pumpkin purée (see tip)
1 teaspoon grated orange zest
1/4 cup/35 grams currants
1/4 cup/28 grams chopped walnuts
1/2 cup/114 grams unsalted butter (1 stick)
2 cups/227 grams confectioners' sugar
2 to 4 tablespoons whole milk
45 pecan halves

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

NANA'S SPICY PUMPKIN CHOCOLATE COOKIES



Nana's Spicy Pumpkin Chocolate Cookies image

Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture.

Provided by Culinary Envy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h9m

Yield 24

Number Of Ingredients 14

1 cup white sugar, divided
½ cup unsalted butter, melted
¼ cup dark brown sugar
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 ¼ teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup miniature semisweet chocolate chips
½ teaspoon ground cayenne pepper, or to taste
½ cup white candy-coated milk chocolate pieces (such as M&M's®)

Steps:

  • Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
  • Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
  • Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
  • Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
  • Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
  • Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 136 calories, Carbohydrate 21.4 g, Cholesterol 10.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 55.9 mg, Sugar 14.5 g

PUMPKIN DROP COOKIES



Pumpkin Drop Cookies image

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

1/2 cup butter flavor shortening
3 cups sugar
1 (15 ounce) can solid-pack pumpkin
2 large eggs
1/2 cup milk
6 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 cup butter, softened
2 1/2 cups confectioners' sugar
2 tablespoons milk
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

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

PUMPKIN OATMEAL DROP COOKIES



Pumpkin Oatmeal Drop Cookies image

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

1 cup cooked mashed pumpkin
1/2 cup butter or 1/2 cup margarine, softened
1 cup firmly packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup quick-cooking oats, uncooked
1 cup chopped pecans or 1 cup black walnut
1 cup raisins
1 (6 ounce) package semisweet chocolate morsels

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

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