Pumpkin Drop Cookies with Cream Cheese Icing
Pillowy and light Pumpkin Cookies with Cream Cheese Frosting are light, fluffy and totally decadent. Made in less than an hour, this cookie recipe requires no chill time. These pumpkin drop cookies are perfect for any fall get-together!
Servings 27 (1.5T) cookies
Calories 107kcal
Ingredients
Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ cup unsalted butter softened (1 stick)
- 1 ¼ cups light brown sugar packed
- 1 large egg
- ¾ cup pumpkin puree
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
- Combine 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda ¾ teaspoon kosher salt, ¾ teaspoon ground cinnamon, ½ teaspoon ground ginger and ¼ teaspoon ground allspice in a medium bowl. Whisk together until combined. Set aside.
- Cream ½ cup unsalted butter and 1 ¼ cups light brown sugar together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. They will become pale and fluffy and take about 2-3 minutes to combine.
- Add 1 large egg to the butter-sugar mixture, beating until combined.
- Measure in ¾ cup pumpkin puree and 1 teaspoon pure vanilla extract, and beat until well-mixed.
- Sprinkle in the dry ingredients to the wet ingredients, and blend until combined.
- Use a 1.5-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet baking sheet.
- Bake for 12 minutes, and then let cool.
- Once cooled, ice the cookies with Cream Cheese Icing or Browned Butter Frosting, then enjoy!
Notes
This recipe makes 27 1.5 tablespoon cookies. If you use a larger cookie scoop, there will be less cookies. If you use a smaller one, it will make more.
Adapted from Martha Stewart's Pumpkin Cookie recipe.
How to store: Place the cookies on a plate and wrap with plastic wrap. Store in the fridge for 3-4 days. You may also store them in an airtight food storage container. Consider separating layers of cookies with wax paper.
Nutrition
Serving: 1 cookie | Calories: 107kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 86mg | Sugar: 9g
