These Pumpkin Drop Cookies are soft and chewy. They have a consistency of cake and are fluffy once baked. If you like them with a little bit more spice to them you can add 1/2 teaspoon ground nutmeg and a 1/4 teaspoon of Allspice. I make them both ways, depending on my mood.
Another nice thing about these cookies is that they freeze well and will keep for up to 3 months in your freezer. Bake, cool and package them into a freezer bag or container. When you’re ready to enjoy them, thaw for 4 hours at room temperature.
Soft and Chewy Pumpkin Cookies Recipe
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. ground pumpkin spice
1/2 tsp. salt
1 cup sugar
1 cup shortening
1 cup pumpkin puree
1 medium egg, beaten
1 tsp. vanilla extract
Preheat oven to 350 degrees F. Spray baking sheet with non-stick baking spray or line with a silicone baking mat. Set aside.
In a medium mixing bowl sift together the flour, baking powder, baking soda, cinnamon,pumpkin spice and salt. Set aside. In a large mixing bowl cream together the sugar and shortening until creamy. Beat in the pumpkin, egg and vanilla until all ingredients are blended. Gradually beat the flour mixture into the pumpkin mixture until everything is combined.
Lightly spray a baking sheet with non-stick baking spray. Spoon batter onto the sheet by the tablespoonful, leaving about 2? between each one. Place baking sheet into the oven and bake for 8 to 10 minutes or until done. Remove and let cool. Store in an airtight container.
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These pumpkin drop cookies sound delicious. I have not used shortening to make cookies in a long time.
Sound so good and moist with the pumpkin puree. Yummy to make and freeze some for the future.
These sound so good. I like chewy cookies. Thank you for the recipe.