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Soft Spiced Pumpkin Drop Cookies
A full can of pure pumpkin puree gives these spiced drop cookies their signature soft, cake-like texture. Warm cinnamon, nutmeg, and allspice blend perfectly with rich brown sugar for a deeply comforting bite. You'll love how the sweet raisins add a chewy contrast to the tender crumb. They're quick to mix up and make a wonderful addition to any autumn gathering or a cozy afternoon coffee break.
Equipment
- Oven
- Baking sheet
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 grease your baking sheets with shortening. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until smooth.
- 2Beat the eggs into the butter mixture one at a time, then stir in the canned pumpkin.
- 3Add the flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Mix just until combined to keep the cookies tender, then gently fold in the raisins.
- 4Scoop the dough by tablespoonfuls and drop it onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- 5Bake for 10 to 12 minutes, or until the cookies are set and the edges turn golden brown. Let them rest on the baking sheets for 2 minutes before moving them to wire racks to cool completely. The brief rest helps them firm up so they don't break when moved.
Notes
- Storage: Keep these in an airtight container at room temperature for up to 3 days. Because of the pumpkin, they're quite moist and will soften over time.
- Swap: If you aren't a fan of raisins, try swapping them for chocolate chips, dried cranberries, or chopped pecans.
- Freeze: You can freeze the baked cookies for up to 2 months. Thaw them at room temperature before eating.