Pumpkin Cookies

Soft and moist pumpkin cookies, with rolled oats, pumpkin puree, pumpkin seeds, dried currants, and spiced with cinnamon and cardamon.

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Photography Credit: Elise Bauer

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.

“What?”

“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.

Pumpkin Cookies

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 Recipe

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes 4 dozen small cookies

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.

Ingredients

  • 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

Method

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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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

Showing 4 of 33 Comments

  • Becky Altinman

    The pumpkin cookies recipe is perfect, thank you. I make my own brown sugar by adding organic molasses to granulated sugar (from sugar beets) as the packed brown sugar isn’t available in Istanbul. I had to bake the cookies for a mere 5 minutes longer (oven issues). These are the best pumpkin cookies I’ve baked over the years. I look forward to baking more of your pumpkin recipes. Becky

  • Maria

    I followed the recipe using unsalted butter. Had only cinnamon and nutmeg in stock so used them in my batter. Initially had my oven programmed for 13 minutes but when I checked a cookie with a fork it was still moist in the middle so I added an extra 5 minutes to cooking time and it came out perfect! It’s yummy! Actually not really very sweet as I expected given the measures for the sugars. Flavor is perfect thanks!

  • Pam

    They are probably good, but flat. I even added 1/4 c additional flour. Not sure what went wrong…….

  • susan mayes

    This was a excellent cookie Recipe….I did have to cook it about 3 minutes more than the recipe called for. I added mini chocolate chips to the last batch. everyone thought it was a good move. I used Splenda instead of sugar. Again it was a good move. Treat yourself and Bake some ASAP

  • atb

    i have a question: where i’m from it’s super hard to find the Kind of dense dark Brown sugar you get in the states. i’ve tried just substituting light Brown granulated sugar but i have the Impression that the texture suffers some. any suggestions? molasses maybe?
    These look amazing by the way, love baking with pumkin!

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