Recipe For Soft Pumpkin Drop Cookies

Resist the urge to keep adding more flour.

Recipe for soft pumpkin drop cookies. Whisk the flour baking powder baking soda salt pumpkin pie spice cinnamon and ginger together in a large bowl. Drop by tablespoonfuls 2 in. In a medium bowl whisk together flour baking soda baking powder salt and spices.

Heat oven to 375. Grease cookie sheet with shortening. Step 2 cream together sugar and butter.

Heat oven to 350 degrees. Bake at 350 degrees for 10 12 minutes until cookies are soft baked and not shiny. In a large bowl cream butter and sugar.

Whisk together flour baking powder baking soda salt cinnamon and nutmeg and put aside. Let cool slightly then move to a cooking rack with a plate or tray underneath. Preheat oven to 375 degrees f 190 degrees c.

Beat sugar and 1 2 cup 1 stick butter in large mixer bowl until well blended. Use either a cookie scoop or a large spoon to drop the dough onto the baking sheet. Gradually beat in flour mixture.

Drop rounded spoonfuls of dough onto greased cookie sheet. Pro tips recipe notes the dough for these soft pumpkin cookies will be fairly sticky. Mix in dry ingredients until well blended.