Pumpkin Drop Cookies

Pumpkin Drop Cookies

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

Prep Time

10

Minutes

Total Time

1:10

Hr:Mins

Makes

 

About 4 dozen cookies

1/2
cup butter or margarine, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
2
eggs
1
can (15 ounces) pumpkin (not pumpkin pie mix)
2 1/2
cups Gold Medal® all-purpose flour
2 1/2
teaspoons baking powder
1
teaspoon baking soda
1
teaspoon salt
1
teaspoon ground cinnamon
1/4
teaspoon ground allspice
1/4
teaspoon ground nutmeg
1
cup raisins
  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.
Makes About 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 cookie)
  • Calories 80
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 1g,),
  • Cholesterol 15mg;
  • Sodium 120mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 1g,
  • Protein 1g;
Exchanges:
  • 1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.