Drop Pumpkin Cookies
Drop Pumpkin Cookies are moist, flavorful treats combining pumpkin, nuts, and dried fruit, perfect for fall gatherings or a comforting snack with a hint of spice.
Ingredients
Instructions
- Mix sugar and shortening; beat until well combined.
- Add eggs; beat again until smooth.
- Stir in pumpkin until fully incorporated.
- Gradually add sifted flour, baking powder, baking soda, and salt, mixing well after each addition.
- Fold in chopped nuts.
- Add chopped dates or raisins and mix thoroughly.
- Drop spoonfuls of batter onto a greased baking sheet.
- Bake at 400°F (200°C) for 8 to 10 minutes until lightly golden.
- Allow cookies to cool slightly before frosting with powdered sugar or Betty Crocker icing.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute half of the shortening with unsweetened applesauce for a healthier option. If you don't have chopped nuts on hand, try using chocolate chips for a different twist. Make sure to sift your flour to ensure light and fluffy cookies. Adding a dash of cinnamon can enhance the pumpkin flavor.
Serving Suggestions
These drop pumpkin cookies are delightful on their own but can be enhanced with a light dusting of powdered sugar or a drizzle of chocolate icing. They pair beautifully with a warm cup of spiced chai tea or coffee. For a festive treat, serve them alongside Katharine'S Fresh Fruit Tart for a colorful dessert spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, refrigerate them for up to two weeks. To reheat, simply place them in a microwave for 10-15 seconds or warm them in an oven preheated to 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Drop Pumpkin Cookies contains roughly 171 calories, with 2g protein, 30g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
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 make these cookies vegan?
Yes, you can easily make these cookies vegan by replacing the eggs with flaxseed meal or applesauce, using a plant-based shortening, and ensuring that your sugar is vegan-friendly. The cookies will still be delicious and moist!
What can I use instead of pumpkin?
If you don't have pumpkin puree, you can substitute it with mashed sweet potatoes or applesauce. The texture will be slightly different, but both options will provide a lovely sweetness and moisture to the cookies.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and a toothpick inserted in the center comes out clean. Keep an eye on them, as baking times can vary slightly based on your oven and the size of the cookies.
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).