These melt in your mouth Pumpkin Drop Cookies with Brown Sugar Frosting are soft and full of pumpkin spice flavors! The perfect cookie to kick off your fall baking!
I have had this recipe since the 1980’s but didn’t make them too much. My daughter needed cookies for a baby shower and we baked some of the delicious cookies on my website like Snickerdoodles and Chocolate Chip Pudding Cookies, but I decided to throw in the Pumpkin Drop Cookies because I love easy recipes and because this is a great cookie recipe (and it also gave us a jump start on fall baking). She told me this soft pumpkin drop cookies recipe was a big hit so I decided to share here!
What You Need
Butter, unsalted, room temperature
White Sugar
Canned Pumpkin, 100% Pure
Egg, room temperature
Vanilla
All Purpose Flour
Baking Soda
Salt
Cinnamon
Milk
Light Brown Sugar
Powdered Sugar
Tips for Making Pumpkin Drop Cookies with Brown Sugar Frosting
Add semi-sweet chocolate chips to give you pumpkin chocolate chip cookies
Add nuts to the recipe like crunchy walnuts or your favorite nut
These cookies are delicious with or without the frosting; try them both ways!
Other Pumpkin Recipes
How to Make Pumpkin Drop Cookies with Brown Sugar Frosting
This recipe comes together really quickly and all in one bowl which makes clean up easy too!
Step 1: Heat oven to 350°F. In a large bowl (or in the bowl of a stand mixer), cream butter, sugar, pumpkin, egg and vanilla and mix on medium-high speed until fully combined (a hand mixer/electric mixer may be used as well).
Step 2: Slowly add the flour, baking soda, salt, and cinnamon to the wet ingredients mixing bowl and mix until fully combined.
Step 3: Using a cookie scoop, drop the pumpkin cookie dough onto a cookie sheet lined with parchment paper and bake for 10 minutes or until golden brown. Allow the cookies to slightly cool on the baking sheet before transferring to the cooling rack.
Step 4: While the cookies are baking, stir together the Brown Sugar Frosting by adding the butter, milk and brown sugar to a medium pot and cook on medium heat just until the mixture starts to boil. Immediately remove from heat and allow the mixture to cool. Once cool, add vanilla and powdered sugar and mix well. Spread on the baked cookie while still warm. You will wait to have a pan lined with parchment paper under your rack when frosting because the frosting will run off and onto the pan.
How to Store Pumpkin Drop Cookies with Brown Sugar Frosting
These iced pumpkin cookies should be stored in an airtight container at room temperature for up to 3 days. To keep longer, refrigerate the cookies.
These delicious Pumpkin Cookies with Brown Sugar icing are a perfect combination of flavors and are perfect for your game day tailgate, fall potlucks or a yummy treat for the kids! Give it a try because it is Forkin’ Good!
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