Pumpkin drop cookies are a wonderful way to celebrate the flavors of fall. The combination of pumpkin flavor and warm spices in a soft, cake-like cookie is simply irresistible. These have been a family favorite for years and I know it will be love at first batch when you make them!
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 soft pumpkin 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. These cookies also freeze extremely well.
Easy Pumpkin Cookies
This recipe comes together so quickly and is so delicious. Make sure you have these key ingredients and baking items on hand before you start.
- Pure Pumpkin Puree. Make sure you have 100% pumpkin and not the pumpkin pie filling.
- Baking Sheet- A cookie sheet or baking tray
- Parchment Paper – I love baking with parchment paper- it is perfect for non-stick and cleans up in a breeze. I like using this brand – it is awesome and fits my baking sheets perfectly.
- All-purpose flour
- Baking soda
- Baking powder
- Butter softened
- Libby’s Solid Pack Pumpkin
- Pure vanilla extract
How to Make Delicious Pumpkin Cookies
Preheat oven to 350 degrees.
In a large bowl, combine dry ingredients and pumpkin spice flavors. (You can omit nutmeg if needed and cookies still taste delicious!)
?In a large mixing bowl cream room-temperature butter and sugar until creamy. Add in pumpkin, egg, and vanilla until well combined.
Slowly add flour mixture a little at a time into the wet ingredients until all flour is incorporated. The cookie dough will look sticky and thick.
Using a cookie scoop or spoon, drop dough onto the prepared baking sheet in a single layer and place it on the middle rack in a preheated oven.
Bake for 11 minutes. Remove the tray from the oven and let the cookies sit on the tray for one minute before placing them on a plate to cool. You can also use a wire rack to cool cookies.
Pumpkin Cookie Glaze
These pumpkin treats are so good on their own and we have always opted to have them without icing or glaze. If you like to have this topping, be sure to add to completely cooled cookies!
Optional: Glaze for cookie
Combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter, 1 tsp vanilla in a small bowl until smooth.
Pumpkin Cookie Additions:
Try these flavorful add-ins when making these soft cookies:
- Chocolate Chips
- Dried Cranberries
- Chopped Walnuts or Pecans
How to Store Pumpkin Spice Cookies
You can store pumpkin drop cookies in an airtight container or place them in a Ziplock bag and freeze them. Cookies will keep in the freezer for up to 3 months.
I love that this recipe uses simple ingredients and the flavor combination is perfect for the fall season. A bonus is you will have leftover canned pumpkin and it is the perfect amount needed to make our delicious pumpkin roll recipe!
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup butter softened
- 1 ½ cups sugar
- 1 cup Libby’s Solid Pack Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Meanwhile, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In a 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 a greased cookie sheet. (I use parchment paper, and I drop with a small batter scoop)
- Bake for 11-13 minutes. Cool on a plate or wire rack.
Glaze: Combine 2 cups powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter, 1 teaspoon vanilla in a small bowl until smooth.
NOTE: You can omit nutmeg if needed and cookies still taste delicious!
Amount Per Serving: Calories: 91Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 100mgCarbohydrates: 15gFiber: 0gSugar: 9gProtein: 1g
Original recipe: 11/2011, Updated 11/13/23