Pumpkin Drop Cookies

These quick and easy pumpkin drop cookies, made with canned pumpkin, milk, and butter, are soft, cake-like cookies topped with a sweet caramel icing.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 543 Calories

Ingredients

• 2 eggs
• 2 cups white sugar
• 1 cup packed brown sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 cups shortening
• 2 teaspoons baking soda
• 6 tablespoons butter
• 2 cups confectioners' sugar
• 2 cups canned pumpkin
• 8 tablespoons milk
• 1.5 teaspoons vanilla extract
• 1.5 teaspoons ground cinnamon

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Drop spoonfuls of dough 2 inches apart onto baking sheets.

Step 3

Beat shortening, white sugar, and pumpkin with an electric mixer in a large bowl until smooth. Beat in eggs. Combine flour, baking soda, cinnamon, and salt in a separate bowl: add to pumpkin mixture and mix well.

Step 4

Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool.

Step 5

Meanwhile, cook brown sugar, milk, and butter in a saucepan over medium-low heat, until sugar is dissolved. Cool. Add confectioners' sugar and vanilla: spread over warm cookies.