When I was little, I have very fond memories of making cookies with my Mom. Well, she made them and we pressed the forks into them to make a cross-hatch – and they were always peanut butter. But at my friend Lynette’s house, they made all kinds of things! Including Pumpkin Drop Cookies.
So when I got a bug this year and HAD to have Pumpkin Drop Cookies, I went looking for a recipe that I thought might be like the one Lynette made with her family. I didn’t want something new and improved and glorified. I wanted simple, old-fashioned, mix with a spoon Pumpkin Drop Cookies.
I think I found just what I was looking for at Betty Crocker. Good ol’ Betty! I do admit to tinkering just a bit – I divided the batter and made roughly half with raisins and half with chocolate chips. Which would you prefer? Well the chocolate ones went first, that’s for sure!
I did find that dropping by the tablespoon as directed in the recipe gave about 60 small cookies instead of 48, so I think there’s a bit of a discrepancy. It wasn’t a biggie, but I did have to bake a whole ‘nuther sheet tray full of cookies because they didn’t all fit. Next time, I’ll use a two tablespoon scoop – it will make fewer cookies and probably increase the baking time just a bit.
When shopping for baking goods, do watch the sales closely. Before any holiday, especially, you’ll likely find many baking items deeply discounted and there will likely be coupons, too. It’s a great time of year to look for items like chocolate chips and cans of pumpkin. Stock up.
Pumpkin Drop Cookies
- 1/2 cup butter, 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 or chocolate chips (feel free to use a bit more)
Heat oven to 375º F. Grease cookie sheet with shortening or spray with cooking spray.
Mix butter and sugars in large bowl with spoon. Beat in eggs. Stir in pumpkin. Stir in remaining ingredients except raisins or chocolate chips. Fold in raisins or chocolate chips.
Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet. If making chocolate chip cookies, add several chocolate chips on top of each cookie and lightly press in.
Bake 10 to 12 minutes or until set and golden. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
slightly adapted from Betty Crocker