Pumpkin Spice Drop Cookies
Delight in these moist, spiced pumpkin drop cookies featuring warm cinnamon, nutmeg, and raisins, perfect for fall gatherings or cozy afternoons with a hint of coffee flavor.
Ingredients
Instructions
- In a large bowl, cream the shortening and brown sugar.
- Add eggs and mix well.
- Combine flour, baking soda, salt, nutmeg, cinnamon, and ginger.
- Stir in cold coffee and dry ingredients into the shortening mixture.
- Add pumpkin pie filling, raisins, and chopped walnuts.
- Mix thoroughly.
- Refrigerate the dough for 1 hour.
- Drop by teaspoons onto a greased cookie sheet.
- Bake at 375°F (190°C) for 12 to 15 minutes.
Tips & Substitutions
For a lighter version, you can substitute half of the shortening with unsweetened applesauce. If you're out of raisins, try using dried cranberries or chopped dates for a different flavor. Ensure your ingredients are at room temperature for better incorporation. Adding a pinch of allspice can enhance the spice profile.
Serving Suggestions
These Pumpkin Spice Drop Cookies are delightful on their own but can be paired with a warm cup of coffee or tea. For a festive touch, serve them alongside a scoop of vanilla ice cream or with a drizzle of caramel sauce. They also make a charming addition to holiday dessert trays, complementing dishes like Dieters Delight Salad.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer them to a freezer bag, where they can last for up to three months. To reheat, simply warm them in the oven for a few minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Spice Drop Cookies contains roughly 2233 calories, with 28g protein, 347g carbohydrates, and 88g fat. It is an excellent source of dietary fiber (62% of the Daily Value), iron (62% of the Daily Value), and protein (56% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use fresh pumpkin instead of pumpkin pie filling?
Yes, you can use fresh pumpkin puree instead of pumpkin pie filling, but remember to add spices like cinnamon, nutmeg, and ginger to match the flavor profile. You'll also want to adjust the sugar since pumpkin puree is unsweetened.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor. If you want to keep it dairy-free, use a plant-based butter alternative. Keep in mind that the texture may vary slightly.
How do I make these cookies chewier?
To achieve a chewier texture, try adding an extra egg yolk to the dough and reducing the baking time slightly. You can also use brown sugar instead of white sugar, which contributes moisture and chewiness to the final cookie.
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).