Pumpkin Delight Drop Cookies
Get ready to fall in love with these Pumpkin Delight Drop Cookies—a soft, pillowy treat bursting with warm autumn flavors! Made with real pumpkin puree and a cozy blend of cinnamon, nutmeg, and ginger, these cookies are the perfect combination of sweet and spiced. Whether you keep them simple or elevate them with a sprinkle of chopped pecans or a handful of chocolate chips, every bite melts in your mouth with seasonal goodness. Easy to whip up in just 20 minutes of prep, these no-fuss drop cookies are ideal for holiday gatherings, cozy afternoons, or anytime you’re craving fall-inspired comfort. Plus, they stay fresh for days, making them a perfect make-ahead treat for your pumpkin spice obsession!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 count large egg
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.5 cup chopped pecans or walnuts (optional)
- 0.75 cup semi-sweet chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy, about 2-3 minutes.
Mix in the vanilla extract, pumpkin puree, and egg, beating until well combined.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If desired, fold in the chopped pecans (or walnuts) and/or chocolate chips using a spatula.
Use a tablespoon or small cookie scoop to drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly puffed.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your Pumpkin Delight Drop Cookies! Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
4315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.0 g | 246% | |
| Saturated Fat | 96.3 g | 481% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 616.9 g | 224% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 380.2 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 431 mg | 33% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 2227 mg | 47% | |
*The % Daily Value 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.
