Pumpkin Cookie Recipe (Drop Cookie)
This pumpkin cookie recipe is prepared in a soft textured drop cookie style. Measure the ingredients, mix them in a single bowl, spoon them onto the tray and bake them in the oven in a short time. Since pumpkin adds moisture, working the dough without over-kneading gives good results. If you are looking for how to make practical pumpkin cookies at home, the steps are below.
Ingredients
1. Dry Ingredients
2. Wet Ingredients
Step-by-Step Method
Preheat the oven and prepare the tray
Preheat the oven to 180°C. Cover the tray with wax paper or oil it very thinly.
Mix the dry ingredients
Whisk the flour, baking powder, baking soda, cinnamon and salt in a bowl and break up the lumps.
Bring the oil and sugar to a creamy consistency
In a separate bowl, beat the butter, granulated sugar and brown sugar for 1–2 minutes. It is enough when the color of the mixture lightens a little.
Add the wet ingredients
Add egg, vanilla and pumpkin puree and mix just until homogeneous. Try not to beat too much.
Combine the dough
Add the dry mixture in 2–3 additions. Mix by folding from bottom to top with a spatula; Stop when the flour disappears.
Share it on the tray
The dough will be soft; Take walnut-sized pieces with two spoons and leave them spaced on the tray. If you want, wet the spoon slightly.
Bake and let it rest
Cook for 15 minutes. Take it out of the oven when the edges are set and the top is slightly matte. Leave it on the tray for 5 minutes, then transfer it to the wire rack.