Frosted Pumpkin Drop Cakes

Frosted Pumpkin Drop Cakes! These cakey cookies are frosted with the BEST buttercream icing ever!

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Welcome to Pumpkin Week!! The next recipe that I whipped up is these amazing Frosted Pumpkin Drop Cakes. I love cooking with pumpkin, I adore the smell of fall baking with spices and squashes and root vegetables. If I had to pick my favorite time of year to bake,  it would be from October to December. The next three months are going to be so much fun and so tasty in my house.

These babies also have me I had to send these to my husbands work because they were too dang tasty and I could have eaten them all.

Frosted Pumpkin Drop Cakes on a black cooling rack

Frosted Pumpkin Drop Cakes

Pumpkin drop cakes are basically pumpkin cookies. I don’t really think however that any pumpkin cookies are REAL cookies ( ok, I know, blasphemy) because as soon as you put pumpkin into a baked good, you are never going to get it to crisp up. It turns into a cakey product. Thus, these are pumpkin drop cakes and not pumpkin drop cookies.

close up frosted pumpkin drop cakes with icing on cooling rack

I know, tomato, tomaaahto. Same thing.

Really, they are little frosted pumpkin cakes of joy, that’s what they are. Soft, slight chewy, definitely cakey…..these are pumpkin perfection.

Happy baking all!



Frosted Pumpkin Drop Cakes

Frosted Pumpkin Drop Cakes! These cakey cookies are frosted with the BEST buttercream icing ever!
5 from 7 votes
close up frosted pumpkin drop cakes with icing on cooling rack
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Karlynn Johnston


  • 1/2 cup butter softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • One Batch of my Best Buttercream Icing Recipe
  • OR
  • Spiced Glaze resembling Starbucks scones glaze
  • 1 cup powdered sugar
  • 3 tablespoons powdered sugar
  • 2 tablespoons whole milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves


  • Preheat your oven to 350 °F.
  • Cream the butter and sugar together until light and creamy. Beat in the egg until it’s fully incorporated.
  • Mix in the pumpkin puree and vanilla.
  • Put all your dry ingredients in a bowl and whisk them together, then slowly add the dry to the wet. Mix, and when done, drop by large tablespoons onto a well greased cookie sheet.
  • Bake in a 350 degree oven until they are lightly browned, around 15 minutes. Cool.
  • Prepare either icing and frost the cookies. Store in an airtight container for up to three days.

Recipe Notes

Calories are calculated with the icing glaze, not the buttercream icing.

Nutrition Information

Calories: 161kcal, Carbohydrates: 29g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 17mg, Sodium: 132mg, Potassium: 55mg, Sugar: 18g, Vitamin A: 1715IU, Vitamin C: 0.4mg, Calcium: 17mg, Iron: 0.8mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Frosted Pumpkin Drop Cakes! These cakey cookies are frosted with the BEST buttercream icing ever! Recipe from @kitchenmagpie #cookies #pumpkin #recipe #frosting #icing

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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  1. kathy says

    Oh they look so good! I am going to try them next weekend.

5 from 7 votes (7 ratings without comment)

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