These ultra soft pumpkin drop cookies are laced with crunchy almonds and sweet raisins. They’re the perfect treat to bake for festive fall comfort food.
And careful, maybe that’s because I adore squash. Maybe it’s the amazing combining of merciful cook and crunchy walnut. Or maybe it’s the fact that I don’t necessity to lash out my non-existant hot skills because these cookies can be unshapely and unpretty and it’s totally alright.
The idea is simple: scoop out a small amount of dough, hold it a few inches above the baking sheet, and let the dough drop and hit the baking sheet.
And better yet, you don’t need to fix or “neaten up” these cookies. The idea is to let the cookie dough fall where it may, so they might be lumpy or uneven – and that’s totally okay. The messier these cookies are the more identifiable they will be as true drop cookies.
- 1 egg
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup raisins
- 1/2 cup walnuts chopped
- 2 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground nutmeg
- 1/2 cup butter softened
- 1 cup light brown sugar packed
- Preheat oven to 375 degrees F. Line at least two large baking sheet with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and nutmeg. Set bowl aside.
- Using a stand mixer (or a hand mixer + large bowl), beat butter and brown sugar on medium-high until fluffy.
- Drop mixer speed to low and egg, pumpkin, and vanilla extract. Mix until all ingredients are just blended, particularly the egg yolks, about 1-2 minutes.
- Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
- Remove bowl from mixer. Add raisins and walnuts to bowl and use a spatula to gently fold them into the batter.
- Use a spoon to scoop out about 1 tablespoon (less or more, as desired) of cookie dough. Hold the spoon about 2 inches above the baking sheet, then use another spoon to scrape down and allow the dough to “drop” on the baking sheet. If possible, refrain from fixing the cookie dough look neater; drop cookies should be a bit uneven. Repeat this step until all dough is used, placing cookies about 2 inches apart on the baking sheet.
- Bake cookies for 8-10 minutes. Tops of cookies should no longer appear damp and have some resistance when touched (but not too firm).
- Let cookies rest on the baking sheet for 10 minutes, then transfer to a baking sheet to cool completely.
- Serve cookies immediately.
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