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Pumpkin Drop Cookies
Soft, spiced pumpkin drop cookies studded with sweet raisins bring the best flavors of autumn to your kitchen. These treats use a full can of pure pumpkin to create a tender, cake-like texture that melts in your mouth. Warm cinnamon, nutmeg, and allspice blend perfectly with rich brown sugar for a deeply comforting bite. They are quick to mix up and make a wonderful addition to any fall gathering or a cozy afternoon coffee break.
Ingredients
- ½ cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1 cup raisins
Instructions
- 1Preheat the oven to 375°F and lightly grease your baking sheets. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until smooth. Add the eggs one at a time, beating well after each addition, then stir in the canned pumpkin. Add the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg, mixing just until combined. Gently fold the raisins into the batter.
- 2Scoop the dough by the tablespoon and drop it onto the prepared baking sheets, leaving about two inches of space between each cookie.
- 3Bake for 10 to 12 minutes until the cookies are set and the edges turn golden brown. Let them rest on the baking sheets for a minute or two before moving them to wire racks to cool completely.