Pumpkin Pie Drop Cookies and Cinnamon Icing

Hee-he-hee-ee. Come over to the dark side because we have cookies for Halloween.

These are the best pumpkin drop cookies that I have come across in all my years of baking. It was a recipe I found on the internet about 15 years ago. It was posted on one of the boards at that time. These cookies are very soft and remind me of pumpkin pie. You only bake them until they are set and don’t brown them. The frosting is a light cinnamon flavored that complements the cookies. They are quick, easy and inexpensive to make. My family likes them so much that I make them year around. Once you have tried these you will make them often.

Pumpkin Pie Drop Cookies

• Servings: 36 servings
• Time: 15 minutes
• Difficulty: easy
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Ingredients:

• ½ lb. butter ( 2 sticks)
• 1 cup brown sugar (packed)
• 1 egg
• 1 cup canned pumpkin (not canned pumpkin pie mix)
• 2 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves

Directions:

Preheat oven to 350 degrees F. Spray cookie sheets with vegetable spray or parchment paper.

In a mixing bowl cream butter, brown sugar, and egg until light and fluffy. Add pumpkin and mix well. In a separate bowl mix or sift flour, baking soda, cinnamon , nutmeg and cloves. Add dry ingredients to pumpkin mixture slowly until just blended. Drop dough in rounded teaspoonfuls on to prepared cookie sheets.

Bake at 350 degrees F. for 10 to 12 minutes until firm but not brown on bottom. Remove and cool on rack. Ice with the following frosting.

Cinnamon Confectioners’ Icing

• 3 cups confectioners’ sugar (10x powered sugar)
• 1 teaspoon cinnamon
• ¼ to ½ cup water

Mix with electric mixer starting with about ¼ cup of water then slowly adding the rest until creamy and smooth. Sometimes depending on the humidity you don’t always need the full amount of liquid. Frost cookies and add sprinkles if desired.