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Pumpkin Drop Cookies


I thought for the next few Saturdays, I would share some of my favorite Thanksgiving Meal recipes! If you are looking for something new to share with family or to bring to a dinner you will be attending, then I think you will be happy with what I have lined up. So, for the next four Saturdays stop back and see what is going to be on the table this year!

First up?

A family favorite (even year round!)

Pumpkin Drop Cookies

This cookie has been part of our Thanksgiving holiday gatherings for as long as I can remember. When the kids were younger, they ate these cookies like candy and because they are made of mostly pumpkin, I really did not have an issue with it. They are soft and the perfect size for dipping in tea, coffee or milk…not that you would need to, but if you are a dunker, then they will fit the bill nicely. These cookies also freeze extremely well.

We will be hosting Thanksgiving this year and I am about to make a few batches of these to put in the freezer until then.



Mix all dry ingredients...



Mix butter, sugar, pumpkin, egg, vanilla. Look at that COLOR! Like Fall in a bowl!



Batter should be thick and sticky



Drop on parchment lined cookie sheet



Bake for 11 minutes and YUM!


2 ½ cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

½ tsp nutmeg

½ tsp salt

½ cup butter, softened

1 ½ cups sugar

1 cup Libby’s Solid Pack Pumpkin

1 egg

1 tsp vanilla extract


Preheat oven to 350 degrees. Meanwhile, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in bowl. In larger bowl, cream butter and sugar. Add pumpkin, egg and vanilla; mix until creamy. Mix in dry ingredients until blended.  DROP by rounded tablespoon onto greased cookie sheet. (I use parchment paper, and I drop with a small batter scoop)

Bake for 11-13 minutes. Cool on plate or wire rack. *See Kitchen tips below!


Optional: Glaze for cookie ( I have never used the glaze topping, but wanted to include it for you)

Combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter, 1 tsp vanilla in small bowl until smooth.


Stir in 1c of : raisins, walnuts, rolled oats & ½ c drained crushed pineapple.

***My Kitchen Tips For You***

* If you want soft cookies, always cool on a plate rather than a wire rack. Wire racks make crisp cookies.

* If the recipe calls for a greased cookie sheet (like the one above),  use parchment paper instead. Cookies bake more evenly and the clean up is a breeze!

* The best tip from this recipe?? The left-over pumpkin (you will not use the whole can) is the perfect amount for a pumkin roll. I tested it! Here is the recipe for my pumpkin roll.


Next week we will be talking: Apples & Pies!


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