Pumpkin Drop Cookies

Pumpkin Drop Cookies

Soft & Fluffy Pumpkin Drop Cookies

These soft and fluffy pumpkin drop cookies are the perfect fall treat! Made with real pumpkin puree & spices. They have a cake-like texture and just the right amount of sweetness. No rolling, chilling, or cookie cutters required.

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Ingredients

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 ½ teaspoon baking powder

  • 1 teaspoon salt

  • 2 teaspoons pumpkin pie spice

  • 1 ½ teaspoon ground cinnamon

  • ½ teaspoon nutmeg

  • ¾ cup unsalted butter, soft 

  • 1 cup packed brown sugar

  • ¾ cup granulated sugar

  • 1 ½ cup pumpkin puree* see note

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 1 tablespoon pure maple syrup

*Note: I scooped my pumpkin puree onto a paper towel first to soak up some of the extra moisture. 

These cookies are fine to eat as is. If you'd like to take it up a notch, you can top with a cream cheese icing and dash of pumpkin spice. Totally up to you! 

Instructions

  1. Preheat the oven. Preheat your oven to 350°F and line your baking sheet with parchment paper.

  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, nutmeg and cinnamon.

  3. Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.

  4. Add the wet ingredients. Mix in the pumpkin puree, egg, syrup and vanilla extract until well combined. The mixture may look slightly curdled; that's okay.

  5. Combine. Gradually add the dry ingredients to the wet ingredients, mixing just until no dry flour remains. Avoid overmixing.

  6. Scoop the cookies. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. These cookies are meant to be soft and rounded rather than flat.

  7. Bake. Bake for 15 minutes, or until the tops look set and the edges are lightly golden. The cookies should feel soft but not wet in the center.

  8. Cool and enjoy. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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