Old-Fashioned Soft Pumpkin Drop Cookies
These old-fashioned soft pumpkin drop cookies bake up fluffy and light. You can top them with a quick vanilla glaze or cream cheese icing for classic glazed or iced pumpkin cookies. We blot the pumpkin first to make sure it rises evenly and has a soft crumb. Then we bake these pumpkin cookies for about 30 minutes and allow to cool before icing them. Includes grams, tips for glazing and storing, and a brown-butter glaze option.This easy pumpkin dessert is from verybestbaking.com
Servings: 36 cookies
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter 1 stick, softened
- 1 cup packed pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze
- 2 cups powdered sugar
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- 3 tablespoons milk
Instructions
For the Cookies
- Preheat oven to 350° F. Grease baking sheets.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
- Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
For the Glaze
- Combine glaze ingredients in small mixing bowl, stir till smooth and creamy.
Notes
For the Best Old-Fashioned Soft Pumpkin Cookies
Blot the pumpkin: Start with 1 cup (240 g) of puree and blot it down to 200–210 g. This makes the water less so that the cookies rise evenly and stay soft instead of gummy.
Scoop, space, and doneness: Use a 1 Tbsp scoop, leave 2 inches between each one, and bake at 350°F for 15–18 minutes, or until the edges are set and the tops spring back. Before glazing, let them cool completely.
Glaze and storage: Thin the vanilla glaze into a ribbon that disappears in 2–3 seconds. Let the glaze set for 20–30 minutes. Store cookies in an airtight container for 2–3 days. You can freeze cookies without icing for up to 3 months (iced cookies freeze with parchment layers, but the finish will be softer).
Nutrition
Calories: 121kcal | Carbohydrates: 22g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 91mg | Potassium: 38mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1156IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
