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Home > Recipes > Dessert

Pumpkin Drop Cookies

Written by Chrisy | 10/05/18

Dessert Recipes cookies pumpkin

These ultra soft pumpkin drop cookies are laced with crunchy almonds and sweet raisins. They're the perfect treat to bake for festive fall comfort food.

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Pumpkin Drop Cookies! These ultra soft pumpkin drop cookies are laced with crunchy almonds and sweet raisins. They're the perfect treat to bake for festive fall comfort food. | HomemadeHooplah.com

About Pumpkin Drop Cookies

Nothing quite says fall like pumpkin flavored anything, and one of my absolute favorites are these pumpkin drop cookies.

And sure, maybe that’s because I adore pumpkin. Maybe it’s the amazing combination of soft cookie and crunchy walnut. Or maybe it’s the fact that I don’t need to whip out my non-existant baking skills because these cookies can be lumpy and unpretty and it’s totally okay.

But no matter the reason, these cookies have become a must-make for fall comfort snack food in our house.

How to make pumpkin flavored drop cookies.

Why are they called drop cookies?

To put it simply, drop cookies refer to how the cookie batter is placed on a baking sheet.

Because the dough isn’t placed. It’s dropped.

The idea is simple: scoop out a small amount of dough, hold it a few inches above the baking sheet, and let the dough drop and hit the baking sheet.

And better yet, you don’t need to fix or “neaten up” these cookies. The idea is to let the cookie dough fall where it may, so they might be lumpy or uneven – and that’s totally okay. The messier these cookies are the more identifiable they will be as true drop cookies.

Easy recipe for pumpkin drop cookies.

Do you need to chill the dough?

When it comes to baking cookies, one of the most important steps is whether or not you chill the dough.

And for this particular recipe, you do not need to chill the dough.

The “beauty” of a drop cookie is the motion of letting the dough drop to the baking sheet, giving these cookies a uniquely messy look. The dough wouldn’t drop or splay as well if it was made firmer by chilling.

Drop cookie recipe with walnuts, raisins, and pumpkins.

Can you freeze pumpkin drop cookies?

If you’d like to always have a batch of these cookies on hand, the easiest way is to freeze them for later. There are two ways you can do this.

To freeze the raw dough: 

  • Mix all ingredients, then scoop out about one tablespoon of dough (the same way you would before baking).
  • Drop cookie dough on a tray and freeze for at least two hours or until outside is no longer tacky. Once firm, transfer to a freezer bag or a storage container with a sealable lid.
  • Drop cookies can be stored for up to six months. When ready to bake, thaw in the refrigerator overnight, then bake like normal.

To freeze the baked cookies:

  • Bake and allow to cool completely.
  • Store cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.
  • Baked cookies and be stored for up to three months.

Easy drop cookies made with pumpkin.

Notes & tips for drop cookies

  • If you’re doing a lot of baking, I highly recommend having some silicone baking mats or silicone baking mats on hand. Baking cookies takes enough time without having to cut or measure parchment paper. Or if you prefer using parchment paper, you can try using pre-cut parchment paper sheets instead.
  • Plus, some quality baking sheets are a must for a cookie baking extravaganza!
  • For this recipe, I highly recommend using a stand mixer or a hand mixer. This recipe would be difficult to make by hand with a whisk.

More fun cookie recipes

Pumpkin Cheesecake Snickerdoodles

    Chocolate Crinkle Cookies

      Peanut Butter Blossom Cookies

        Molasses Crinkle Cookies

          Other great recipes with pumpkin

          Pumpkin Cheesecake Dip

            Cream Cheese Pumpkin Bread

              Pumpkin Drop Cookies

                Classic Pumpkin Spice Cheesecake

                  Moist and soft drop cookies.

                  Recipe Details

                  PRINT THIS RECIPE
                  RATING:
                  5 from 4 votes
                  Pumpkin Drop Cookies! These ultra soft pumpkin drop cookies are laced with crunchy almonds and sweet raisins. They're the perfect treat to bake for festive fall comfort food. | HomemadeHooplah.com

                  Pumpkin Drop Cookies

                  These ultra soft pumpkin drop cookies are laced with crunchy almonds and sweet raisins. They're the perfect treat to bake for festive fall comfort food.

                  Prep: 15 minutes
                  Cook: 10 minutes
                  Calories: 73 kcal
                  Yields: 48 cookies

                  Ingredients

                  • 2 cup all-purpose flour
                  • 1 tsp baking powder
                  • 1 tsp ground cinnamon
                  • 1/2 tsp baking soda
                  • 1/2 tsp ground nutmeg
                  • 1/2 cup butter softened
                  • 1 cup light brown sugar packed
                  • 1 egg
                  • 1 cup pumpkin puree
                  • 1 tsp vanilla extract
                  • 1 cup raisins
                  • 1/2 cup walnuts chopped
                  US Customary - Metric

                  Instructions

                  1. Preheat oven to 375 degrees F. Line at least two large baking sheet with parchment paper or silicone baking mats.
                  2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and nutmeg. Set bowl aside.
                  3. Using a stand mixer (or a hand mixer + large bowl), beat butter and brown sugar on medium-high until fluffy.
                  4. Drop mixer speed to low and egg, pumpkin, and vanilla extract. Mix until all ingredients are just blended, particularly the egg yolks, about 1-2 minutes.
                  5. Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
                  6. Remove bowl from mixer. Add raisins and walnuts to bowl and use a spatula to gently fold them into the batter.
                  7. Use a spoon to scoop out about 1 tablespoon (less or more, as desired) of cookie dough. Hold the spoon about 2 inches above the baking sheet, then use another spoon to scrape down and allow the dough to "drop" on the baking sheet. If possible, refrain from fixing the cookie dough look neater; drop cookies should be a bit uneven. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
                  8. Bake cookies for 8-10 minutes. Tops of cookies should no longer appear damp and have some resistance when touched (but not too firm).
                  9. Let cookies rest on the baking sheet for 10 minutes, then transfer to a baking sheet to cool completely.
                  10. Serve cookies immediately.

                  Nutrition

                  73kcal | Fat: 2g | Saturated fat: 1g | Cholesterol: 8mg | Sodium: 33mg | Potassium: 64mg | Carbohydrates: 11g | Sugar: 4g | Protein: 1g | Vitamin A: 860% | Vitamin C: 0.4% | Calcium: 14% | Iron: 0.5%
                  I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

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                  Recipe shared by Chrisy

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                  Reader Interactions

                  Comments

                  1. Harriet 6 Deeds
                    10/05/18
                    Reply

                    How do you store these cookies if you are not going to serve them right away???

                  2. Isadora Guidoni
                    10/16/18
                    Reply

                    These look great! They look really chewy. Can’t wait to make them!

                  3. Barbara Parker
                    10/20/18
                    Reply

                    I baked these this morning to give away as I knock on doors encouraging my neighbors to vote.
                    I added a bit of molasses, allspice and salt and used fresh baked pie pumpkin.
                    Here’s to very tasty vote bribes!

                  4. Nina
                    04/07/19
                    Reply

                    Why do you have to serve these “immediately”?

                  5. Nina
                    06/01/19
                    Reply

                    “Mix until all ingredients are just blended, particularly the egg yolks, about 1-2 minutes.”

                    What “egg yolks”? You mean the egg?

                  6. Nina
                    06/01/19
                    Reply

                    “Let cookies rest on the baking sheet for 10 minutes, then transfer to a baking sheet to cool completely.”

                    You mean a cooling rack?? 🙄

                    • Elizabeth
                      11/29/19
                      Reply

                      To the haggler who calls herself Nina (there’s one in every crowd), if this recipe is just too difficult for you to comprehend, I suggest you move along back to Rice Krispie squares. The rest of us are grateful for a fantastic and EASY cookie recipe.

                  7. Constance
                    10/31/19
                    Reply

                    This recipe is very similar to my tried and true Persimmon cookie recipe. This is an excellent pumpkin cookie recipe.
                    I tripled the recipe. Before adding the raisins and pecans (instead of Walnuts), I divided the dough in half. I added raisins and chopped pecans to one half and chocolate chips to the other half. For those who were uncertain as to the 10 minute cooling time after removing from the oven; they are left for 10 minutes on the hot cookie sheet. This finishes the cooking process. Remove them to the cooling rack after the 10 minutes. When storing them; since they are a soft cake cookie, put them in an air tight container and put either paper towel or parchment paper between each layer. This keeps them from sticking to each other.

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