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Pumpkin Drop Cookies
Source: dLife

Buttery cinnamon frosting and pumpkin make these just like eating a pumpkin pie.

Prep Time: 45 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 132 servings
Amount Per Serving
Calories 62.4
Total Carbs 11.5 g
Dietary Fiber 0.3 g
Sugars 6.9 g
Total Fat 1.5 g
Saturated Fat 0.6 g
Unsaturated Fat 0.2 g
Potassium 7.8 mg
Protein 0.8 g
Sodium 43.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  Shortening, vegetable, butter flavor
3 cup  sugar
15 oz  canned solid pack pumpkin
2 each  eggs
0 1/2 cup  fat free milk
6 cup  white all purpose flour
2 tsp  baking soda
2 tsp  ground cinnamon
1 tsp  salt
1 tsp  ground allspice
0 1/2 tsp  ground cloves

Cinnamon Frosting
0 1/2 cup  salted butter
2 1/2 cup  confectioners sugar
2 tbsp  fat free milk
1 tsp  ground cinnamon
1 tsp  vanilla extract
  1. Preheat oven to 375 degrees F.
  2. Combine shortening and sugar in a bowl. Blend in pumpkin, eggs, and milk.
  3. Mix flour, baking soda, cinnamon, salt, allspice, and cloves in another bowl. Slowly stir dry mixture into wet mixture.
  4. Spoon rounded tablespoons of mixture onto a greased baking sheet. Bake 10 to 13 minutes or until golden brown.
  5. Move cookies onto wire racks to fully cool.
  6. For Cinnamon Frosting: Beat together butter, sugar, milk, cinnamon, and vanilla until smooth.
  7. When cookies are completely cooled, frost cookies.

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