I remember visiting Anna in Florida 15 years ago and she introduced me to her Pumpkin Drop Cookies. She wasted no time teaching me how to make the batter and icing. I was completely shocked how tasty these pumpkin cookies were, not to mention I had never had a cookie like this before. This was such a cherished recipe and I was honored she shared it with me.
Everyone’s favorite cookie
As fall approaches every year the season doesn’t truly begin until these cookies are made and shared. I now have several people who request them every year. John took them to work and without hesitation it was unanimous these were their favorite.
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 cup soft butter
• 3/4 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1 egg, unbeaten
• 1 teaspoon vanilla
• 1/2 cup chopped pecans (optional)
INGREDIENTS / CARAMEL FROSTING:
• 3 tablespoons butter
• 1/4 cup whole milk
• 1/2 cup light brown sugar
• 1 cup and 2 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla
1. Preheat oven to 350°
2. Sift dry ingredients
3. Cream butter and vegetable shortening, gradually add sugar and beat until fluffy
4. Thoroughly beat in egg and pumpkin
5. Add dry ingredients and blend until there is no trace of the flour in the batter
6. Stir in vanilla and pecans
7. Drop 1 inch on a lightly greased and flour dusted cookie sheet. Keep batter chilled while baking.
8. Bake for 12 minutes until lightly brown, yet soft when touched with fingertip
9. Transfer to a rolling rack, when cool frost top of cookies
1. Combine butter, milk and sugar in a saucepan
2. Boil slowly for 2 minutes, stir constantly. Cool completely.
3. Stir in confectioners’ sugar a little at a time along with the vanilla
4. Beat until it’s a nice spreading consistency
5. Store cookies in a tightly covered container with wax paper between layers.
A Couple Tips
Best practice is before making the cookies start the process to make the icing. You can add the powdered sugar right before you are ready to ice the cookies. You want the icing thick enough that it sticks to the cookies. If it’s too runny simply add more powdered sugar.
Having made these several times, I now have it down to a science. My personal secret is the butter. I recently switched to Kerrygold Butter and the taste is so much better. Quick side note about Kerrygold butter benefits:
1. It’s made from grass fed cow’s milk
2. Contains a higher amount of butterfat (82% vs 80% in the US), that translates into a richer and creamier texture
3. Grass-fed butter has higher concentrations of omega-3 fatty acids than grain-fed butter
Cookie Instructions: Frosting Instructions: