Pumpkin Drop Cookies

PUMPKIN DROP COOKIES

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10 min Prep
1 hr 10 min Total
Pie Iconb
48 Servings

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Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!

Ingredient List
  • Small check mark in a circle icon1/2 cup butter or margarine, softened
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon3/4 cup packed brown sugar
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 can (15 ounces) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 1/2 teaspoons baking powder
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon salt
  • Small check mark in a circle icon1 teaspoon ground cinnamon
  • Small check mark in a circle icon1/4 teaspoon ground allspice
  • Small check mark in a circle icon1/4 teaspoon ground nutmeg
  • Small check mark in a circle icon1 cup raisins
Preparation
  1. Heat oven to 375°. Grease cookie sheet with shortening. Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins. Fold in raisins.
  2. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet.
  3. Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Tips
  • Catherine H. Shares her Recipe "I have always baked a lot of cookies, and my favorite recipes contained oatmeal, coconut, dried fruits or nuts, which did not fit my low-residue diet restrictions. This recipe and the following one are low residue."
  • Low fiber; low residue
  • A Note FROM Dr. Ghosh Pumpkin is rich in beta-carotene, a form of vitamin A. Studies show that vitamin A, an antioxidant vitamin, may reduce the risk of certain types of cancer.

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