Pumpkin Drop Cookies
Pumpkin Drop Cookies are soft, spiced treats packed with pumpkin, raisins, and walnuts, perfect for fall gatherings or cozy afternoons with a warm cup of tea.
Ingredients
Instructions
- Grease a cookie sheet.
- In a bowl, stir together flour, baking powder, cinnamon, baking soda, and nutmeg.
- In a mixer bowl, beat butter for 30 seconds. Add brown sugar and beat until fluffy.
- Add egg, pumpkin, and vanilla. Beat well.
- Gradually add dry ingredients to the wet mixture, beating until well blended.
- Stir in raisins and chopped walnuts.
- Drop teaspoonfuls of dough onto the prepared cookie sheet, spacing 2 inches apart.
- Bake in a preheated 375°F oven for 8 to 10 minutes.
- Cool on a wire rack before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute half of the butter with unsweetened applesauce for a healthier option. If you prefer a different flavor, try adding chocolate chips or cranberries instead of raisins. Adjust the spices to your taste, especially if you enjoy more warmth from cinnamon or nutmeg. This recipe is a delightful addition to your fall baking list, alongside American recipes like Ham Oven Sandwiches.
Serving Suggestions
These Pumpkin Drop Cookies are perfect for cozy gatherings or as an afternoon treat. Serve them warm with a cup of tea or coffee. They pair beautifully with a scoop of vanilla ice cream for a delightful dessert. Consider serving alongside other fall favorites like Walnut Snacks or Rainbow Butter Cookies for a festive cookie platter.
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 on a baking sheet, then transfer to a freezer-safe bag. When ready to enjoy, thaw at room temperature or warm them in the microwave for a few seconds to revive their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Drop Cookies contains roughly 107 calories, with 1g protein, 20g carbohydrates, and 3g fat. It is a good source of dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
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 cook and puree the pumpkin until smooth. One cup of fresh pumpkin will work similarly to canned pumpkin. Make sure to remove excess moisture, as that can affect the cookie's texture.
What can I replace raisins with in this recipe?
If you're not a fan of raisins, you can substitute them with chocolate chips, dried cranberries, or chopped dried apricots for a different flavor profile. Each option will add a unique touch to your cookies while maintaining their deliciousness.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. A toothpick inserted should come out with a few moist crumbs but not wet batter. Keep an eye on them, as baking times can vary slightly depending on your oven.
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).