Spicy Pumpkin Drop Cookies Recipes

Steps:

• In a large bowl, cream shortening and sugar. Beat in the pumpkin, eggs and milk. Combine the flour, baking soda, cinnamon, salt, allspice and cloves; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-13 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, combine the frosting ingredients; beat until smooth. Frost cookies. Store in the refrigerator.

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
• Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
• Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Steps:

• 1. Mix ingredients together well and drop onto lightly greased cookie sheet.
• 2. Bake at 375 degrees for 6-8 minutes.
• 3. When cooled, spread on cream cheese frosting lightly.

Steps:

• Preheat oven to 400 degrees F.
• Cream butter and sugar together in a large mixing bowl.
• Add eggs, pumpkin, spices, and salt.
• Sift together flour and baking powder in another bowl or on waxed paper.
• Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake in preheated oven for 12-16 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 18 to 20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Bake the cookies: Heat oven to 350 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg and put aside.
• In a stand mixer fitted with the paddle attachment, beat butter for 30 seconds, then add brown sugar, beating until fluffy. Scrape down sides of bowl and mix again to combine.
• Add egg and mix until incorporated, then add vanilla, pumpkin and orange zest to butter mixture. Beat well, stopping to scrape down sides of bowl as necessary.
• Add dry ingredients to butter mixture and mix just to combine. Mix in currants and walnuts.
• Drop by batter by heaping tablespoons on a parchment-lined baking sheet, two inches apart. Flatten slightly. Bake about 14 to 16 minutes until tops are set. Let cool.
• Once the cookies have cooled and you are ready to frost the cookies, prepare the icing: Heat butter over medium heat until it darkens, being careful not to burn. Remove from heat and whisk in confectioners' sugar and milk alternately, mixing thoroughly. Add more milk to reach desired consistency.
• Spread icing on top of cooled cookies, decorating each with a pecan half.