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Pumpkin Drop Cookies with Cream Cheese Icing

Pillowy and light Pumpkin Cookies with Cream Cheese Frosting are light, fluffy and totally decadent. Made in less than an hour, this cookie recipe requires no chill time. These pumpkin drop cookies are perfect for any fall get-together!

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 27 (1.5T) cookies
Calories: 107 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookies
  • 1 ½ cups all-purpose flour 180g
  • ½ teaspoon baking powder 3g
  • ½ teaspoon baking soda 4g
  • ¾ teaspoon kosher salt 3g
  • ¾ teaspoon ground cinnamon 3g
  • ½ teaspoon ground ginger 2g
  • ¼ teaspoon ground allspice 1g
  • ½ cup unsalted butter softened (1 stick)
  • 1 ¼ cups light brown sugar packed (255g)
  • 1 large egg
  • ¾ cup pumpkin puree 200g
  • 1 teaspoon pure vanilla extract 5g
Icing
  • Cream cheese icing
  • Browned Butter Frosting

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a nonstick baking mat, and set aside.
  2. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and allspice in a medium bowl. Whisk together until combined. Set aside.
  3. Cream the butter and brown sugar together in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. They will become pale and fluffy and take about 2-3 minutes to combine.
  4. Add the egg to the butter-sugar mixture, beating until combined.
  5. Measure in the pumpkin and vanilla, and beat until well-mixed.
  6. Sprinkle in the dry ingredients to the wet ingredients, and blend until combined.
  7. Use a 1.5-tablespoon cookie scoop to scoop the batter onto the prepared baking sheet baking sheet.
  8. Bake for 12 minutes, and then let cool.
  9. Once cooled, ice the cookies with Cream Cheese Icing, then enjoy!

Notes

  • This recipe makes 27 1.5 tablespoon cookies. If you use a larger cookie scoop, there will be less cookies. If you use a smaller one, it will make more.
  • Adapted from Martha Stewart's Pumpkin Cookie recipe.
  • How to store: Place the cookies on a plate and wrap with plastic wrap. Store in the fridge for 3-4 days. You may also store them in an airtight food storage container. Consider separating layers of cookies with wax paper.

Nutrition Information

Serving 1g Calories 107kcal (5%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 18mg (6%) Sodium 86mg (4%) Sugar 9g (18%)

Nutrition Facts

Serving: 27(1.5T) cookies

Amount Per Serving

Calories 107

% Daily Value*

Serving 1g
Calories 107kcal 5%
Carbohydrates 15g 5%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Cholesterol 18mg 6%
Sodium 86mg 4%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.