Pumpkin Drop Cookies Recipe

Name: Pumpkin Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. ground cinnamon; 1/2 tsp. baking soda; 1/2 tsp. ground nutmeg; 1/2 c. butter or margarine; 1 c. packed brown sugar; 1 egg; 1 c. canned pumpkin; 1 tsp. vanilla; 1 c. raisins; 1/2 c. chopped walnuts

Servings: persons

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 c. butter or margarine
1 c. packed brown sugar
1 egg
1 c. canned pumpkin
1 tsp. vanilla
1 c. raisins
1/2 c. chopped walnuts

1
Grease a cookie sheet.
2
Stir together flour, baking powder, cinnamon, soda and nutmeg.
3
In a mixer bowl, beat butter for 30 seconds. Add brown sugar and beat until fluffy. Add egg, pumpkin and vanilla. Beat well.
4
Add dry ingredients to beaten mixture, beating until well blended.
5
Stir in raisins and walnuts.
6
(Dough will be soft.)
7
Drop from a teaspoon 2-inches apart onto a greased cookie sheet.
8
Bake in a 375u00b0 oven for 8 to 10 minutes. Cool on a wire rack.

1120

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. all-purpose flour, 1 tsp. baking powder, 1 tsp. ground cinnamon, 1/2 tsp. baking soda, and more.

Yes, Pumpkin Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Drop Cookies

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