Pumpkin Drop Cookies Recipe

Name: Pumpkin Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) can pumpkin puree; 3 cups sugar; 1 cup butter; 3 teaspoons baking soda; 1 teaspoon salt; 3 teaspoons cinnamon; 2 teaspoons allspice; 2 teaspoons cloves; 2 teaspoons nutmeg; 4 cups flour; 1 cup raisins; 1 cup nuts

Servings: persons

1 (20 ounce) can pumpkin puree
3 cups sugar
1 cup butter
3 teaspoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons cloves
2 teaspoons nutmeg
4 cups flour
1 cup raisins
1 cup nuts

1
Mix pumpkin, sugar, butter and baking soda together in mixing bowl.
2
Add dry ingredients, mixing well.
3
Add nuts and raisins after dredging in 2 TBS of flour.
4
Drop large spoonfuls on cookie sheet for large cookies, use smaller spoon for smaller cookies.
5
Bake at 375F for 20 minutes.
6
Let set on cookie sheet for 10 minutes before transferring to cookie wrack, or line cookie sheet with parchment paper, slide paper directly to wrack for cooling.

1433

kcal

Calories

Fat

245

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: 1 (20 ounce) can pumpkin puree, 3 cups sugar, 1 cup butter, 3 teaspoons 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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