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Spicy Pumpkin Drop Cookies

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Spicy Pumpkin Drop Cookies
  • Prep 15 min
  • Total 60 min
  • Servings 48
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Put a spin to your regular dessert with this spiced pumpkin cookie that’s ready in an hour.
Updated Oct 6, 2010

Ingredients

  • 1 cup sugar
  • 1/2 cup butter or margarine, softened
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup raisins, dried cranberries or dates
  • 1/2 cup chopped nuts, if desired

Steps

  • 1
    Heat oven to 375°. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in pumpkin and eggs. Stir in remaining ingredients except raisins and nuts. Stir in raisins and nuts.
  • 2
    Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Immediately remove from cookie sheet to wire rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you like oatmeal, make this old-time family favorite even more appealing by using 1/2 cup old-fashioned oats in place of 1/2 cup of the flour, and try dried cherries in place of the raisins.

Nutrition

70 Calories, 2g Total Fat, 1g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
20
Total Fat
2g
Saturated Fat
1g
Cholesterol
15mg
Sodium
35mg
Total Carbohydrate
11g
Dietary Fiber
1g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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