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 1/4 cups dark brown sugar; 1/2 cup butter; 2 eggs, beaten; 1 1/2 cups cooked pumpkin; 1/2 teaspoon salt; 1/4 teaspoon ginger; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 2 1/2 cups flour; 4 teaspoons baking powder; 1 teaspoon lemon extract; 1 cup raisins; 1 cup chopped nuts

Servings: persons

1 1/4 cups dark brown sugar
1/2 cup butter
2 eggs, beaten
1 1/2 cups cooked pumpkin
1/2 teaspoon salt
1/4 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 1/2 cups flour
4 teaspoons baking powder
1 teaspoon lemon extract
1 cup raisins
1 cup chopped nuts

1
Preheat oven to 400 degrees F.
2
Cream butter and sugar together in a large mixing bowl.
3
Add eggs, pumpkin, spices, and salt.
4
Sift together flour and baking powder in another bowl or on waxed paper.
5
Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
6
Drop by spoonfuls onto a greased cookie sheet.
7
Bake in preheated oven for 12-16 minutes.

816

kcal

Calories

Fat

128

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 13 ingredients. The key ingredients include: 1 1/4 cups dark brown sugar, 1/2 cup butter, 2 eggs, beaten, 1 1/2 cups cooked pumpkin, 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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