Pumpkin Drop Cookies Recipe
This pumpkin drop cookies recipe gives you soft, cakey cookies with a quick mix-and-scoop method. Measure the ingredients, mix the batter without overworking it, then spoon it onto the tray and bake. Pumpkin puree adds moisture, so keep mixing gentle for a tender crumb. If you’re looking for pumpkin cookies how to make, the ingredients and steps are right below.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the tray
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Combine the dry mix
Whisk the flour, baking powder, baking soda, cinnamon, and salt together to evenly distribute everything.
Cream butter and sugars
In another bowl, beat the butter with the granulated sugar and brown sugar for 1–2 minutes, just until blended and slightly lighter.
Add egg, vanilla, and pumpkin
Mix in the egg, vanilla, and pumpkin puree. Stir until smooth, then stop—don’t overmix.
Bring the dough together
Add the dry ingredients in 2–3 additions. Fold gently until you no longer see streaks of flour.
Scoop drop cookies
Using two spoons, drop walnut-size portions onto the tray, leaving space between them. A slightly damp spoon helps with sticky batter.
Bake and cool
Bake for about 15 minutes, until the edges are set and the tops look matte. Cool on the sheet for 5 minutes, then move to a rack.