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Pumpkin Drop Cookies

Pumpkin Drop Cookies
  • Prep 10 min
  • Total 1 hr 10 min
  • Servings 48
Fill your cookie jar with these spicy pumpkin drop cookies that are both tasty and filling!
Updated November 29, 2010
Make With
Make With
Gold Medal Flour

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 cookie
Calories
80
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
15mg
Sodium
120mg
Potassium
65mg
Total Carbohydrate
15g
Dietary Fiber
1g
Protein
1g
% Daily Value*:
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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