Pumpkin Drop Cookies
Embrace the cozy flavors of fall with these irresistibly soft and spiced Pumpkin Drop Cookies! Made with real pumpkin puree and a blend of warm autumn spices like cinnamon and nutmeg, these cookies are deliciously moist and tender. Perfectly sweetened with a mix of granulated and brown sugars, they can be customized with optional add-ins like crunchy chopped nuts or gooey chocolate chips for an extra layer of flavor and texture. Ready in under 30 minutes, these easy-to-make treats are perfect for holiday gatherings, snack time, or whenever you're craving something pumpkin-packed. Serve with a warm cup of coffee or a cool glass of milk for the ultimate seasonal indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cup chopped nuts (optional)
- 0.5 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
If using, fold in the chopped nuts and/or chocolate chips for added texture and flavor.
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly firm.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition Facts
Calories |
4114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 483 mg | 161% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 618.3 g | 225% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 353.7 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 381 mg | 29% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1678 mg | 36% | |
*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.
