Pumpkin Drop Cookies
"Perfect for Autumn."
- Ready In:
- 27mins
- Ingredients:
- 13
- Yields:
-
36 cookies
ingredients
directions
- Preheat oven to 400 degrees F.
- Cream butter and sugar together in a large mixing bowl.
- Add eggs, pumpkin, spices, and salt.
- Sift together flour and baking powder in another bowl or on waxed paper.
- Stir flour into creamed mixture; add lemon extract, raisins, and nuts, mixing well.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake in preheated oven for 12-16 minutes.
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Reviews
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These are teriffic! I made the recipe as posted with no changes. They're soft, and the taste is very nice, spicy, pumpkiny (is that a word?) Anyway the taste is very good! And we liked the raisins. I will definitely make these again. Thanks Sue L!! -
We liked these cookies. A cakey cookie, nicely spiced with the pumpkin in the background. The only change I made was that I only have 14 oz tins of pumpkin and I'm too frugal (!) to waste 2 oz so I put in the whole can. Thanks Sue! -
Thanks for this great recipe! I decreased the sugar by 1/4 c., substituted 1c. of the flour with whole wheat flour and omitted the raisins. I used 1,5c. chopped hazelnuts. my husband and my grandma really loved it! this one's a keeper! -
We don't care for raisins in stuff, so we omitted them. Otherwise we followed the recipe to a tee and they turned out great. I had a 13 year old and a 23 year old (not overly experienced cook) making them and they had no trouble. They smell and taste like pumpkin pie. Everyone was fighting over them when they came out of the oven. Great snack to send to school with the kids!
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I don't know if I did something wrong or if it's the recipe. 4 tsp baking powder is *a lot* for the amount of cookies this makes. Mine came out like little chunks of rubber after 12 minutes, with very little flavour. I added about a cup of oatmeal and another healthy dash of cinnamon, and they are passable, but still not very good. The texture is bizarre. I do really like the pumpkin-raisin flavour (used all raisins as I was out of nuts) but I think I'll have to look for another pumpkin cookie recipe, sorry.
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Tweaks
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I, too, changed the recipe a bit, creating a moist cake-like cookie that I had to refrigerate immediately (separating layers in a container using parchment paper). Instead of all the brown sugar, I used just 1 teaspoon, and added 1 cup applesauce. I used just 1 and 1/2 teaspoons baking powder. I grated the zest of two small lemons instead of the lemon extract. I used just one cup of flour, but added 1 and 1/2 cups of whole wheat bran flour. A very yummy treat!
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Try substituting chocolate chips for the raisins. They are great that way too! -
They were tasty but too cakelike for my taste. I used Craisins instead of raisins. I might use pumpkin pie spice mix next time.
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Quite unique. While I love soft cookies, these are very cake-like, which took a little getting-used-to. The flavour was wonderful, and they also smell great when baking. As an experiment, I divided the dough in half before adding the additions, and added butterscotch chips to one half, instead of nuts and raisins, and used vanilla instead of lemon extract. I thought they would be to-die-for but, um, they weren't; they were merely okay and I prefer the original nuts and raisins version. The only other change I made was to use pumpkin pie spice instead of the ginger/nutmeg/cinnamon, which meant that a little allspice and mace were added to the mix.
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
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