Pumpkin Spice Drops
Delightful pumpkin spice cookies featuring warm spices and raisins, perfect for autumn gatherings or cozy snacking. They offer a moist texture and comforting flavors.
Ingredients
- 2 1/2 Tbsp. margarine ⓘ
- 1/4 cup granulated sugar ⓘ
- 1/4 cup packed brown sugar ⓘ
- 1 egg ⓘ
- 3/4 cup cooked sieved pumpkin or 5 oz. canned pumpkin ⓘ
- 1/2 tsp. vanilla extract ⓘ
- 3/4 cup whole wheat flour ⓘ
- 1 tsp. baking powder ⓘ
- 1/4 tsp. baking soda ⓘ
- 1 tsp. cinnamon ⓘ
- 1/4 tsp. nutmeg ⓘ
- 1/4 tsp. ginger ⓘ
- 1/2 cup raisins ⓘ
Instructions
- In a mixing bowl, cream margarine with granulated sugar and brown sugar.
- Beat in the egg, cooked sieved pumpkin, and vanilla extract.
- Sift together whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and ginger into a separate bowl.
- Add the flour mixture to the pumpkin batter and stir in raisins.
- Drop teaspoonfuls of the batter onto lightly greased baking sheets.
- Bake in a 375°F (190°C) oven for 12 to 15 minutes.
- Cool and serve.
Tips & Substitutions
To enhance the flavor, consider adding chopped nuts or using different dried fruits instead of raisins. If you prefer a sweeter drop, increase the brown sugar slightly. For a healthier twist, substitute half of the margarine with applesauce. Ensure the pumpkin is well-drained to avoid excess moisture in the batter. Remember to check your baking powder for freshness to ensure proper leavening.
Serving Suggestions
Serve these delightful Pumpkin Spice Drops warm with a cup of tea or coffee for a cozy treat. They pair beautifully with Rich And Creamy Fudge for a sweet platter. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an indulgent dessert experience.
Storage & Reheating
Store leftover Pumpkin Spice Drops in an airtight container at room temperature for up to three days. For longer storage, freeze the drops in a single layer on a baking sheet, then transfer to a freezer bag. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Spice Drops contains roughly 61 calories, with 0g protein, 14g carbohydrates, and 0g fat.
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?
Absolutely! Fresh pumpkin can be used by cooking and sieving it until smooth. Just ensure it is well-drained to avoid excess moisture in the batter, which can affect the texture of your drops.
How can I make these cookies gluten-free?
To make gluten-free Pumpkin Spice Drops, substitute the whole wheat flour with a gluten-free all-purpose flour blend. Look for a blend that contains xanthan gum for the best texture. Adjust baking times as necessary, as gluten-free flours can sometimes alter baking results.
What can I substitute for margarine?
You can substitute margarine with unsalted butter or coconut oil for a richer flavor. If you're looking for a dairy-free option, use a plant-based butter alternative. Just keep in mind that this may slightly alter the taste and texture of the drops.
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).