Pumpkin Drop Cookies
Fall isn’t complete without the blends of cinnamon, sugar, spice, and pumpkin. The aroma alone makes your mouth water. But when the temperature begins to drop, that’s my cue to pull out the pumpkin recipes. Pumpkin Drop Cookies are easy to make and full of delicious flavors.
Here’s What You’l Need:
Ingredients:
- 2 cups butter, softened
- 3/4 cup pumpkin puree
- 3 1/4 cups flour
- 1 cup sugar
- 3/4 cup brown sugar
- 1 tbsp vanila
- 2 tbsps cinnamon
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
Topping Mixture:
- 1/8 cup sugar
- 1 tbsp cinnamon
Preparation:
- Preheat your oven to 325 degrees and line a cookie sheet with parchment paper
- Mix together all ingredients except for flour. I use medium in my stand mixer for this recipe.
- Slowly add in your flour and continue to mix until smooth
- Your dough will be a bit messy to handle, so drop large spoonfuls of dough onto your parchment paper
- Sprinkle dough drops with your cinnamon sugar mixture you set aside earlier
- Bake for 13 minutes and allow to cool
Pumpkin Drop Cookie Variations
If you enjoy cookies with a bit more cake-like texture, add an extra half cup of flour to your mixture. The pumpkin puree creates a very moist texture, so playing around a bit with your preferred flour ratio will add a bit more texture to your cookie. Your dough will also be a bit more firm, allowing you to roll your drops into the cinnamon sugar mixture rather than sprinkling it on – but it’s all preference in the end!
Happy Baking!
~ Lisa
