30-Minute Spicy Pumpkin Drop Cookies
Soft, cake-like cookies packed with pumpkin puree and a warming blend of cinnamon, nutmeg, ginger, and cloves. These tender drop cookies offer the perfect balance of sweetness and spice, studded with your choice of raisins, cranberries, or dates plus optional nuts. The pumpkin keeps them incredibly moist while the spices create that classic fall flavor profile. Perfect for autumn gatherings, bake sales, or cozy afternoons with coffee or cider.
Ingredients
- 1 cup sugar
- ½ cup butter or margarine, softened
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 eggs
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use blend with xanthan gum
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup raisins, dried cranberries or dates
- ½ cup chopped nuts(optional)
Instructions
- 1
Heat oven to 375 degrees
- 2
Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy, or mix with spoon
- 3
Beat in pumpkin and eggs
- 4
Stir in flour, baking powder, cinnamon, nutmeg, ginger, and cloves
- 5
Stir in raisins and nuts
- 6
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet
- 7
Bake 8 to 10 minutes or until edges are set
- 8
Immediately remove from cookie sheet to wire rack
Tips
Use canned pumpkin puree, not pumpkin pie filling which contains added spices and sugar that will throw off the recipe balance.
Don't overbake - cookies should look slightly underdone when you remove them as they'll continue cooking on the hot pan.
For extra soft cookies, slightly underbake and store in airtight container with a slice of bread to maintain moisture.
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 1 day ahead and refrigerated, or cookies freeze well for up to 3 months
Serve at room temperature with coffee, tea, or warm cider
Common Mistakes
Don't use pumpkin pie filling instead of plain pumpkin puree to avoid overly sweet, spiced cookies
Don't overbake or cookies will be dry and hard instead of soft and tender
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
use blend with xanthan gum
General Alternatives
FAQ
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum for best texture results.
How long do these cookies keep?
Store in an airtight container at room temperature for up to one week, or freeze baked cookies for up to three months.
Can I freeze the cookie dough?
Yes, you can refrigerate the dough for up to 24 hours or freeze scooped dough balls for up to 3 months and bake directly from frozen.