Pumpkin Pie Drops

Pumpkin Pie Drops Cookie Recipe

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 cup canned pumpkin
• 2 tablespoons finely chopped crystallized ginger
• 2 cups all-purpose flour
• 1/2 cup chopped almonds, toasted (optional)
• 1 recipe Browned Butter Drizzle
• Chopped almonds, toasted (optional)
• Finely chopped crystallized ginger (optional)

Browned Butter Drizzle
In a medium saucepan heat and stir 1/3 cup butter over medium-low heat until butter turns golden brown. (Be sure to not burn the butter.) Remove from heat. Whisk in 2 1/2 cups powdered sugar, 1 teaspoon vanilla and enough milk (2 to 3 tablespoons) to make an icing of drizzling consistency.

1. Preheat oven to 375F degrees.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
3. Add granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda and salt and beat until combined, scraping sides of bowl occasionally.
4. Beat in egg, canned pumpkin and the 2 tablespoons crystallized ginger.
5. Gradually add flour, beating until combined.
6. If desired, stir in 1/2 cup almonds.
7. Drop the dough by rounded teaspoonfuls about 2 inches apart onto ungreased baking sheet.
8. Bake for 10 to 12 minutes, or until bottoms are light brown.
9. Remove from oven and transfer cookies to wire racks to cool completely.
10. Place Browned Butter Drizzle in a heavy resealable plastic bag.
11. Seal bag and snip a small hole in one corner.
12. Drizzle icing over cooled cookies.
13. If desired, sprinkle cookies with additional chopped almonds and crystallized ginger, pressing additions lightly into icing.
14. Let cookies stand until drizzle sets.

This recipe makes about 48 Pumpkin Pie Drops.

Harvest Pumpkin Cookies Recipe

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1 cup butter, softened
• 1 cup sugar
• 1 cup canned pumpkin
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1 cup dried cranberries
• Pecan halves (about 36)

1. Preheat oven to 375F degrees.
2. In a medium bowl, combine flour, baking powder, cinnamon, baking soda, salt and allspice and set aside.
3. In a large mixing bowl with an electric mixer on medium speed, beat butter and sugar until light and fluffy.
4. Beat in pumpkin, egg and vanilla.
5. With mixer on low speed, slowly add dry flour mixture and beat until well blended.
6. Stir in chopped pecans and cranberries with a spoon.
7. Drop the dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
8. Slightly flatten each cookie with back of spoon.
9. Press one pecan half into center of each cookie.
10. Bake for 10 to 12 minutes, or until golden brown.
11. Remove from oven and transfer cookies to wire racks to cool completely.
12. Store cookies in airtight container at room temperature or freeze for up to 3 months.

This recipe makes about 36 Harvest Pumpkin Cookies.

Frosted Pumpkin Drops Cookies Recipe

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup raisins
• 1 cup chopped pecans or walnuts

Orange Frosting

• 2 cups confectioners' sugar
• 2 tablespoons butter, softened
• 3 tablespoons finely shredded orange peel
• 2 tablespoons orange juice

1. Preheat oven to 375F degrees. Lighlty grease cookie sheets or line them with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add egg, pumpkin and vanilla and mix well.
4. In a medium mixing bowl, stir together flour, baking soda, cinnamon, salt and nutmeg.
5. Slowly add dry flour mixture to the pumpkin mixture and mix until well blended.
6. Stir in raisins and chopped nuts.
7. Drop dough by rounded teaspoonfuls about 2 inches apart onto prepared cookie sheets.
8. Bake for 12 to 15 minutes, or until lightly browned.
9. Transfer cookies to wire racks to cool completely.
10. Mix orange frosting ingredients together, setting aside 1 tablespoon of shredded orange peel, and spread on cookies.
11. Garnish tops of cookies with shredded orange peel.
12. Store cookies in airtight container between sheets of wax paper.

This recipe makes about 4 dozen Frosted Pumpkin Drops Cookies.