‘Tis the season for pumpkin everything! While I’m not a huge fan of pumpkin, this is the first recipe that I reach for to encourage a fall feeling! I also actually really like these cookies. The warming spices and cinnamon frosting just scream fall without an overwhelming amount of pumpkin.
Even my kids, who also don’t eat a ton of pumpkin love these cookies! I’m not surprised though, as these super soft cookies with cinnamon frosting are irresistible.
My eldest daughter loves baking and she loves making these cookies in the fall! We don’t complain!
If you’re looking for a recipe that just screams fall, and you want something sweet, reach for these cookies! You will fall in love with the taste of fall!
Pumpkin Drop Cookies
Ingredients
- 1/2 cup shortening or lard
- 3 cups sugar
- 1 can (15 oz.) pumpkin puree
- 2 eggs
- 1/2 cup milk
- 6 cups flour
- 2 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ground allspice
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
Frosting:
- 1/2 cup butter softened
- 2 1/2 cups powdered sugar
- 2 Tbsp. milk
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
Instructions
- Preheat oven the 375°.
- In a large mixing bowl, cream together the shortening and sugar.
- Beat in the pumpkin, eggs and milk.
- Combine the flour, baking soda, salt, cinnamon, allspice, cloves and nutmeg; gradually add to creamed mixture.
- Drop by tablespoons 2 inches apart onto a greased baking sheet.
- Bake for 10-13 minutes or until lightly browned.
- Remove to wire racks to cool completely.
- In a small bowl, combine the frosting ingredients; beat until smooth.
- Frost cooled cookies.
