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Easy Pumpkin Drop Cookies

Updated: Nov 17, 2019

It is hard to resist a cookie. Especially, the easy drop cookie. And when the easy drop cookie delivers all of the goodness of pumpkin and warm spices it is a win-win. These yummy soft cookies come together quickly and are perfect with a glass of milk or morning coffee. They're especially perfect to whip up before a holiday meal.

Ingredients for Easy Pumpkin Drop Cookies:

yields about 38 cookies

1/2 cup butter

2 cups flour

i teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon nutmeg

1 cup packed light brown sugar

1 egg

1 cup canned pumpkin

1 teaspoon vanilla

1 cup raisins

1/2 cup chopped walnuts


2 cups confectioners sugar

2 tablespoons corn syrup

2 tablespoons plus 2 teaspoons milk

You will also need two sheet pans. A few people have asked about which pans I use. Click HERE for more information.

You will also need an electric beater or a stand mixer. I am using the KitchenAid 5 qt. Artisan Design Series Stand Mixer. Click HERE if you are interested in learning more about it.

Time-Saving Tip: The cookies can be made a couple of days in advance and store in an air tight container.

Let's see what we need.

Now it's time to make some cookie

Preheat the oven to 375-degrees. Then combine the flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.

In another bowl, beat the butter for about 30 seconds. add the brown sugar and beat until light and fluffy. Add the pumpkin, egg, and vanilla and beat well. Combine dry ingredients in with the wet ones and then stir in the raisins and walnuts.

Once all of the ingredients are fully incorporated drop by teaspoonfuls onto parchment lined cookie sheets. Try to leave about 2" in between cookies. I made 38 cookies. Bake on middle shelf for about 8-10 minutes. The bottom of the cookies will be a light golden brown. Once baked cool...if you have a cooling rack now is the time to use it.

Once the cookies have cooled make the glaze. Just combine all of the ingredients in a bowl until smooth. I transferred the cookies to parchment paper for the glazing. I drizzle the glaze onto to the cookies and the paper picked up any drips and save me from cleaning.

The cookies are ready! They look great and taste even better. The glaze dries quickly so you won't have to wait to long to take a bite out of one of these cookies. These are so good and perfect when a slice of pie might be just a little too much.


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