Soft, warm, and bursting with autumn flavors, these Pumpkin Drop Cookies are a must-bake for fall. Made with real pumpkin, fragrant spices, and chewy raisins, they’re easy to whip up in under an hour and perfect for filling your cookie jar. Whether you’re baking for a cozy family treat or a seasonal party, these pumpkin cookies deliver comforting flavor in every bite. Enjoy these spiced pumpkin cookies that melt in your mouth!
Here's a breakdown of the key ingredients for these Pumpkin Drop Cookies.
Pumpkin: The star of the show! Pumpkin puree (not pumpkin pie mix) provides moisture, a subtle sweetness, and that signature pumpkin flavor. It also contributes to the cookies' soft texture.
Butter and Sugar (Granulated and Light Brown): This combination creates the base for the cookies. Butter adds richness and tenderness, while the sugars contribute sweetness and help with browning. Brown sugar also adds a hint of molasses flavor and helps keep the cookies moist.
Eggs: Eggs act as a binder, holding the ingredients together. They also add moisture and richness, contributing to the cookies' structure and texture.
Flour: All-purpose flour provides the structure for the cookies. It interacts with the other ingredients to create the dough's framework.
Baking Powder and Baking Soda: These are leavening agents that help the cookies rise and become light and airy. Baking soda reacts with the acidity in the brown sugar and pumpkin, while baking powder provides a more general lift.
Spices (Cinnamon, Allspice, Nutmeg): These spices are essential for that warm, comforting fall flavor. They complement the pumpkin beautifully and add depth to the overall taste.
Raisins: Raisins add bursts of sweetness and chewy texture to the cookies. They provide a pleasant contrast to the soft, spiced dough.
Here are the general steps for making Pumpkin Drop Cookies. See below for full details.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This incorporates air and creates a good base for the cookies.
Beat in the eggs one at a time, then stir in the pumpkin puree until well combined.
Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the raisins until evenly distributed.
On a greased cookie sheet, drop spoonfuls of dough and bake until the cookies are set and lightly golden around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Store cooled cookies in a tightly-covered food storage container or resealable food storage bag at room temperature for up to 4 days.
For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature before serving.
Heat oven to 375°. Grease cookie sheet with shortening.
Mix butter and sugars in large bowl with spoon. Beat in eggs one and a time. Stir in pumpkin until well combined.
Add the dry ingredients to the wet ingredients. Fold in raisins.
Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 2g | % Value Not Available |
| Saturated Fat | 1g | % Value Not Available |
| Cholesterol | 15mg | % Value Not Available |
| Sodium | 120mg | % Value Not Available |
| Total Carbohydrate | 15g | % Value Not Available |
| Dietary Fiber | 1g | % Value Not Available |
| Protein | 1g | % Value Not Available |
| Potassium | 65mg | % Value Not Available |
| Magnesium | Value Not Available | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
