Pumpkin Drop Cookies
Yields: 48 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.
Ingredients
- 1/2 cup salted butter, softened
- 1 egg
Instructions
- Preheat oven to 375 degrees F. Line at least two large baking sheets with parchment paper or silicone baking mats, then set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and nutmeg. Set bowl aside.
- Using a stand mixer (or a hand mixer + large bowl), beat butter and brown sugar on medium-high until fluffy.
- Drop mixer speed to low and add egg, pumpkin, and vanilla extract. Mix until all ingredients are just blended, particularly the egg, about 1-2 minutes.
- 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.
- Remove bowl from mixer. Add raisins and walnuts to bowl, then use a spatula to gently fold them into the batter.
- 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.
- Bake cookies for 8-10 minutes. Tops of cookies should no longer appear damp and have some resistance when touched (but not too firm).
- Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire cooling rack to cool completely.
- Serve cookies immediately.