Soft Pumpkin Drops
Soft Pumpkin Drops are tender, spiced cookies with a hint of orange, perfect for fall gatherings or cozy afternoons, appealing to those who love sweet, flavorful treats.
Ingredients
Instructions
- Heat oven to 375°F (190°C).
- Mix sugar, canned pumpkin, shortening, and grated orange peel in a bowl.
- Stir in flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Drop rounded teaspoonfuls of dough onto an ungreased cookie sheet, spacing about 2 inches apart.
- Bake for 8 to 10 minutes until lightly golden.
- Allow cookies to cool before frosting with Vanilla Frosting.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening instead of all shortening. If you prefer a healthier twist, substitute half of the sugar with applesauce or a sugar alternative. Adding chopped nuts or raisins can enhance the flavor and texture. Make sure your baking powder and baking soda are fresh for optimal rise.
Serving Suggestions
These soft pumpkin drops are delightful on their own but pair beautifully with Vanilla Frosting for a richer treat. Serve them alongside a warm drink or as part of a dessert platter that includes Autumn-inspired treats like Applesauce Cake With Caramel Icing. They also make a great addition to a festive gathering.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. To enjoy them warm, reheat in the oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Pumpkin Drops contains roughly 145 calories, with 1g protein, 12g carbohydrates, and 10g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just ensure it’s well-cooked and drained of excess moisture to avoid affecting the cookie's texture. About 1 cup of fresh pumpkin should work fine, but adjust as needed for consistency.
Can I make these cookies vegan?
Certainly! To make these soft pumpkin drops vegan, substitute the shortening with coconut oil or a vegan butter alternative. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or a commercial egg replacer.
How do I make the frosting for the cookies?
For a simple Vanilla Frosting, mix 2 cups powdered sugar with 2 tablespoons softened butter, 1 teaspoon vanilla extract, and enough milk to achieve your desired consistency. Spread it on cooled cookies for a delicious finishing touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).