How To make Pumpkin Drops(Cookies)

Soft Pumpkin Cookies | Melt in Your Mouth Pumpkin Cookies | Gluten Free Option

Soft, melt in your mouth, pumpkin cookies topped with cream cheese frosting. Perfect dessert and cookie for the fall season. ????

Printable Recipe:

Ingredients:

Pumpkin Cookies:
1 cup 2 sticks butter, softened
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 eggs
1 teaspoon vanilla
1 cup canned pumpkin
2 cups all-purpose flour

Cream Cheese Frosting:
1/2 cup 1 stick unsalted butter, softened
8 oz cream cheese softened
3 cups powdered sugar
1 teaspoon vanilla extract

Instructions
1) To make the cookies: Preheat oven to 350 F degrees. Cover a large cookie sheet with parchment paper and set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined. Add egg and 1 vanilla and beat well then add pumpkin and beat until combined. Add flour and beat on medium speed until completely incorporated. The dough will be wet.
2) Drop dough by heaping tablespoon a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely before frosting.
3) To make the cream cheese frosting: In a large bowl, beat together butter and cream cheese until smooth with no lumps. Sift in the powdered sugar and add vanilla. Beat until smooth and creamy, about 2 minutes. Once cookies are cool, frost with cream cheese frosting. Serve immediately or keep in an air tight container in the refrigerator for up to one week.

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t i m e s t a m p s
0:00 Why we love this recipe
0:28 #1 Tip: Room temp butter
0:45 Add the dry ingredients
0:59 Add the wet ingredients
1:11 How to measure flour correctly
1:41 Scoop and shape
1:55 How long to bake them
2:10 How to make cream cheese frosting
2:31 Make them pretty
2:54 The difference between gluten free and regular

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a b o u t m e
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. I'm so glad you're here. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me overcome a difficult diagnosis and gather my family around the table, and I hope they can help you too!
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How To Make Pumpkin Drop Biscuits: Pumpkin Buttermilk Biscuits Recipe

These pumpkin biscuits are buttery, pumpkiny, and full of flavor! Even better, is the fact that you can make this recipe your own. Make it sweet or savory. Adjust as your tastebuds find necessary and make sure to keep your ingredients cold. Preheat your oven to 425 F and bake for 15-17 min.

Wet Ingredients
1 1/2 cups buttermilk
1 can pumpkin puree 13-15 oz
1/2-1tsp vanilla extract
(sugar will be combined with the wet mix)

Fat
4 tbsp butter flavored shortening
1/2 cup of ice cold butter

Dry
3 1/2 cups of all purpose flour
1 tbsp plus 1/4 tsp baking powder
1/8 tsp baking soda
1/4 cup plus 1 tbsp white sugar
3-4 tbsp brown sugar
1 tsp salt
1 1/4 tsp cinnamon
1-2 tsp pumpkin spice

Glaze
1 1/4 cup confection sugar
4tbsp butter
2-3 tsp cinnamon/spice
pinch of salt
*Melt together*

In the Kitchen | Pumpkin Drop Cookies

Such an easy recipe and it tastes so good too.
PUMPKIN DROP COOKIES Makes 5 dozen
1/2 cup butter or margarine softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 can (15 oz) pumpkin (not pie mix)
2 1/2 cups all purpose flour
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1 cup raisins
Heat oven to 375*F. Grease cookie sheet. 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 tablespoons about 2 inches apart on cookie sheet.
Bake 10-12 minutes (I needed 12 minutes) until set and golden. Cool 1-2 minutes. Remove from cookie sheet to wire rack to cool.

5 Ingredient (Quick & Easy) Pumpkin Oatmeal Cookies

Who doesn't love delicious desserts? Who doesn't love delicious desserts that are actually GOOD FOR YOU!?!??!! Well, you've come to the right place. These tasty cookies also happen to be GLUTEN FREE, DAIRY FREE & VEGAN! Honestly, you could just eat the dough straight out of the bowl.
I know I have ;)

INGREDIENTS & PREP

1 Cup Pumpkin Puree
2 Cups Oats
1/4 Cup Maple Syrup
1/2 Cup Peanut Butter (I used crunchy ;)
1 tsp Pumpkin Pie Spice

Mix all the ingredients together in a bowl.
Scoop prepared dough onto greased (or parchment paper) cookie sheet.
Bake at 350 degrees for 15 minutes et VOILA!

#cookies #baking #healthy #yummy #vegan #glutenfree #diy #bakewithrach #desserts #pumpkin #baking #dairyfree #oatmeal #easy #simple

Blast from the Past - Paula Deen's Pumpkin Spice Cookies

In today's blast from Paula and her son Jamie reminisce about friends and family over a traditional fall pumpkin spice cookie recipe!
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Ingredients
1 cup softened, plus 1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1/2 teaspoon rum extract
3 1/4 cups plus more for dusting all purpose flour
2 teaspoons baking powder
1 tablespoon plus 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
8 oz softened cream cheese
3 cups powdered sugar

Directions
1. Preheat the oven to 350 °F. Line 2 baking sheets with parchment paper.
2. In a large bowl, beat 1 cup butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined.
3. In a medium bowl, combine the flour, baking powder, 1 teaspoon pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined.
4. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.
5. On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough.
6. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes.
7. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.

Cinnamon Cream Cheese Frosting:

1. In a medium bowl, whisk together cream cheese, 1/2 cup butter and 1 tablespoon pumpkin pie spice with an electric mixer.
2. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.

Pumpkin Cookies with Browned Butter Frosting | Betty Crocker Recipe

Sweet and spicy pumpkin cookies are topped with a rich browned butter frosting to make a truly irresistible fall treat that’s perfect for any occasion.

Full Recipe: