Great fall treat!
- 250 millilitres sugar
- 250 millilitres tinned pumpkin
- 125 millilitres butter (or shortening, softened)
- 500 millilitres all-purpose flour (or wholemeal flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 500 millilitres chocolate chips
Pumpkin Drops is a community recipe submitted by scholastica and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
I usually make a double batch and use the rest of the pumpkin which is about 2 cups. You can also substitute the chocolate chips for raisins and chopped nuts. Also grated orange peel gives it a great flavor. You could omit the chocolate chips and frost the cookies instead.