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Have you ever gotten a tummy ache from eating too many cookies? I did with these pumpkin cookies from our guest author Garrett McCord. Too good. ~Elise
“What the heck?” cried out my roommate looking at the dinner table now covered in produce.
“Just how many squashes did you buy!?”
“Only, like, seven. Enough to last us for most of Fall,” I replied. And really, is seven of them too many? I think not.
Once Autumn rolls around my kitchen becomes overloaded with butternuts, kabochas, ambercups, and turban squashes. Indeed I actually have extra baskets laid out on the dining table overflowing with knobby, colorful gourds ready to be cooked.
Roasted, pureed, curried, it’s all good due to their playful versatility. Still, using them in baking is my preference; their rich flavors are tailor made for sweets.
Now the commonplace pumpkin cookie is often too bready for me and usually covered in some too sweet glaze of sorts. It’s a cookie that I generally shy away from. This one however is a bit different thanks to a nice dose of oatmeal to keep it very soft and chewy.
The use of cardamom, currants, and pumpkin seeds give it a curiously different and delightful taste from other pumpkin cookies. It’s a combination that’s a great way to use up any pureed squash and turn out a treat that everyone will love.
Pumpkin Cookies RecipePrint
These cookies are soft and moist. Be sure to let them cool completely and to store them in single layers separated by wax paper, or they will stick together in one large cookie mound.
- 1 cup butter, room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 1/3 cups quick or old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup of pumpkin seeds
- 1 cup dried currants
1 Preheat the oven to 350° F.
2 Beat the butter, brown sugar, and white sugar together until light and fluffy, about 3 minutes.
3 Add the egg, vanilla extract, and pumpkin purée and beat for another 3 minutes.
4 In a separate bowl combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together. Slowly add it to the butter mixture until just combined, being sure to scrape down the sides and bottom once or twice to ensure even mixing.
5 Fold in the pumpkin seeds and currants. Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13-15 minutes. Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling.
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