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
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.
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!
Don’t forget to PIN THIS RECIPE to your BAKING board and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!
Frosted Pumpkin Drop Cakes
- 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
- 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.
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.