Lesson 15 of 27
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Soft Drop Cookies | Recipe Walk-through

Pumpkin Cookies:

Like little handheld pumpkin cakes, these cookies are the embodiment of a perfect, soft drop cookie. Impossibly fluffy and flavored with autumnal spices, these cookies even get topped with a brown sugar frosting! As if I needed one more reason to love them! Simply beat the butter and sugar, add the wet ingredients to the bowl, and then gradually add in flour, spices, and leavening. And the brown sugar frosting gets made in a saucepan in order to dissolve the titular brown sugar with the butter. I remade this recipe recently and was unhappy with the consistency of my frosting. Luckily, frosting is a forgiving medium; so fixing it was as easy as adding extra confectioners’ sugar to adjust the consistency.




  • 2 cups Butter (soft)
  • cups Sugar
  • tsp Baking Powder
  • tsp Baking Soda
  • tsp Salt
  • tsp Cinnamon
  • tsp Nutmeg
  • Eggs
  • tsp Vanilla
  • 15 oz Canned Pumpkin
  • cups Flour


  • ½ cup Butter
  • ½ cup Brown Sugar
  • ¼ cup Milk
  • tsp Vanilla
  • 2 ¾ cups Confectioners’ Sugar
  • Cinnamon (for garnish)


  1. In a large bowl, beat butter on high for 30 seconds. Add the dry ingredients to the butter, mixing well. Add the eggs, vanilla, and pumpkin; beat to combine. Gradually add the flour; mixing until the flour is incorporated and the batter is stiff. Drop individual tablespoons of batter onto an ungreased baking sheet, spacing the cookies 2 inches apart.
  2. Bake at 350 for 10-12 minutes or until the tops are set. (If you want giant cookies, scoop out ¼ of batter, space 2 inches apart, and bake for 13-15 minutes.) Remove from oven and cool on a wire rack.
  3. In a medium saucepan, heat the butter and brown sugar until melted. Once the mixture is smooth, stir in the milk and vanilla; then beat in the confectioners’ sugar. Frost and sprinkle the cookies with some additional cinnamon, if desired.


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Recipe Card: (download above)