Pumpkin Drop Cookies

Adapted from the Betty Crocker Recipe


  • 1/2 C butter or margarine, softened
  • 3/4 C sugar
  • 3/4 C packed brown sugar
  • Flax eggs (2 Tbsp Flax meal mixed with 6 Tbsp water whisked then let stand 15 minutes) Or 2 eggs
  • 2 Cups Pumpkin Puree(I had one cup spaghetti squash one cup pumpkin on hand)
  • 2 1/2 C Flour
  • 2 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp Clove
  • 1/4 tsp Ginger
  • 1 C Hemp Hearts(Or any kind of nuts of Chocolate chips would be amazing)

Heat oven to 375º F Cream butter and sugar together then Beat in the flax egg and Pumpkin pumpkin.

Mix Dry ingredients in separate Bowl.

Combine wet ingredients to dry and mix.

Fold Hemp hearts into the dough
Use two small spoons to drop dough 2 inches apart onto parchment paper or oiled cookie sheet.


Bake 10 to 12 minutes or until golden. Cool a few minutes then remove from cookie sheet to wire rack.


These make super light and fluffy cookies. They feel almost like cake more than cookies, Very delicious! Their not overly sweet either I think adding chocolate chips would make these perfect.

Photo of the cookies in my cookie jar. The tag was from Justine and Sue of Les Farms wedding Favor. Now this made a beautiful photo but I don’t suggest putting these in a cookie jar like the one I have their very moist cookies and will stick one on top of the other. Id probably put parchment paper or wax paper between layers of cookies in a container.



I love comments! Please Leave a Reply!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s