Pumpkin Drop Cookies

Recipe Ingredients

Here's a breakdown of the key ingredients for these Pumpkin Drop Cookies.

Pumpkin: The star of the show! Pumpkin puree (not pumpkin pie mix) provides moisture, a subtle sweetness, and that signature pumpkin flavor. It also contributes to the cookies' soft texture.

Butter and Sugar (Granulated and Light Brown): This combination creates the base for the cookies. Butter adds richness and tenderness, while the sugars contribute sweetness and help with browning. Brown sugar also adds a hint of molasses flavor and helps keep the cookies moist.

Eggs: Eggs act as a binder, holding the ingredients together. They also add moisture and richness, contributing to the cookies' structure and texture.

Flour: All-purpose flour provides the structure for the cookies. It interacts with the other ingredients to create the dough's framework.

Baking Powder and Baking Soda: These are leavening agents that help the cookies rise and become light and airy. Baking soda reacts with the acidity in the brown sugar and pumpkin, while baking powder provides a more general lift.

Spices (Cinnamon, Allspice, Nutmeg): These spices are essential for that warm, comforting fall flavor. They complement the pumpkin beautifully and add depth to the overall taste.

Raisins: Raisins add bursts of sweetness and chewy texture to the cookies. They provide a pleasant contrast to the soft, spiced dough.

How to Make Pumpkin Drop Cookies

Here are the general steps for making Pumpkin Drop Cookies. See below for full details.

1. Cream Butter and Sugars 

In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy. This incorporates air and creates a good base for the cookies.

2. Add Eggs and Pumpkin

Beat in the eggs one at a time, then stir in the pumpkin puree until well combined.

3. Add Dry Ingredients

Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

4. Fold in Raisins

Gently fold in the raisins until evenly distributed.

5. Bake & Cool

On a greased cookie sheet, drop spoonfuls of dough and bake until the cookies are set and lightly golden around the edges. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Storage

Room Temperature Storage

Store cooled cookies in a tightly-covered food storage container or resealable food storage bag at room temperature for up to 4 days.

Freezing

For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature before serving.