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Pumpkin Drop Cookies

Rated as 4.74 out of 5 Stars

"With just a hint of pumpkin flavor and a buttery cinnamon frosting, these cakelike drop cookies are sure to be a hit at a fall gathering. Denise Smith, a field editor from Lusk, Wyoming, shared the big-batch recipe."
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Ingredients

55 m servings
Original recipe yields 132 servings

Directions

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  1. In a large mixing bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely.
  2. In a small mixing bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.

Reviews

Read all reviews 47
  1. 54 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe was amazing. The only thing different I did was replaced the shortening with butter and added allspice to the pumpkin mixture. My husband loves pumpkin so I overdid it and he LOVED i...

Most helpful critical review

I followed the recipe exactly, but substituted butter for shortening. The texture was good, cakey, like a pumpkin drop cookie should be. The flavor of the cookie itself was very bland, and may b...

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This recipe was amazing. The only thing different I did was replaced the shortening with butter and added allspice to the pumpkin mixture. My husband loves pumpkin so I overdid it and he LOVED i...

Amazing cookies! My favorite thing to make with a can of pumpkin. I halved the recipe, and it still makes a ton. The frosting on these cookies is what makes it. I was getting bored with the pump...

So glad I tried this recipe. I’ve made these cookies 3 times in the last 2 weeks and taken them to school and family functions. I’ve not brought a single cookie home with me. By the second time ...

I used unsalted butter rather than shortening. I replaced 3 of the cups of flour with whole wheat. I didn't have ground allspice, so I added some extra cinnamon & some vanilla extract. They we...

After years of searching, I finally found my grandmother's recipe for pumpkin cookies!!! These are them! I made some this morning and they came out perfect! The cookies are soft and moist and th...

I made these last night and they are great, especially the icing. Although I don't know how you would get 132 servings. I got 65 cookies.

Delicious!!! I used fresh pumpkin instead of canned since it's pumpkin season. I will definately be making these again! Thanks for the yummy recipe.

AWESOME!!!! I accidentally grabbed my 1/2 cup measure instead of 1 cup, so I did 1 1/2 cups sugar and 3 cups flour, but they still turned out a-mazing! Don't skip the icing though, it really mak...

Awesome cookies!! I might try with 5 cups of flour next time to make them a little less cake-like. Cream cheese frosting would also work well.