PUMPKIN DROP COOKIES
These soft and pillowy pumpkin drop cookies are laced with crunchy walnuts and sweet raisins. They're the perfect treat to bake for festive fall comfort food.
‣ 2 cup all-purpose flour ‣ 1 teaspoon baking powder ‣ 1 teaspoon ground cinnamon ‣ 1/2 teaspoon baking soda ‣ 1/2 teaspoon ground nutmeg ‣ 1/2 cup salted butter, softened ‣ 1 cup light brown sugar, packed ‣ 1 egg ‣ 1 cup pumpkin puree ‣ 1 teaspoon vanilla extract ‣ 1 cup raisins, optional ‣ 1/2 cup walnuts, chopped, optional
In a medium bowl, mix together the following dry ingredients: flour, baking powder, cinnamon, baking soda, and nutmeg, then set the bowl aside for now.
WHISK THE DRY INGREDIENTS
Using a stand mixer (or hand mixer + large bowl), whip together the butter and light brown sugar until nice and fluffy.
CREAM THE BUTTER AND SUGAR
Drop the mixer speed to low and mix in the pumpkin puree, egg, and vanilla.
ADD PUMPKIN, EGG, VANILLA
Working in batches, scoop and blend in the dry ingredients until a sticky batter forms.
BLEND IN THE DRY INGREDIENTS
Turn off the mixer and use a spatula to fold the raisins and walnuts into the batter.
FOLD IN RAISINS AND WALNUTS
Scoop up about one tablespoon of cookie dough and “drop” it on a baking sheet lined with parchment paper. Once all the batter is used, send them to the oven to bake!
SCOOP AND "DROP" COOKIE DOUGH