Pumpkin Cookies

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.

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

  • 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.



  • 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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Showing 4 of 34 Comments

  • Christine

    Instead of currants can I substitue another dried fruit?

    Yes, feel free. ~Garrett

  • Charlotte

    Looks like a great fall recipe! Are the pumpkin seeds raw (straight from the pumpkin), or have they been toasted or salted?

    Use raw, and by raw I mean unsalted, untoasted, and not in the shell. Baking these with the seeds still in their flat and pale shells would make for a very unplesant cookie. Now, obviously, shelling a bunch of pumpkin seeds straight from the pumpkin by hand would be crazy. A lot of stores carry them now (they are often called pepitas), but feel free to substitute sunflower seeds if need be. ~Garrett

  • Angela

    These cookies–well something close to them–are my absolute favorite cookies that my mother makes. Every Christmas, I request them, and she says “Those UGLY cookies? Why not something more ‘festive’?” But she makes them anyway. I’d rather have these than cut outs or those things that get rolled in powdered sugar. She uses raisins and some nuts in hers. Yours look fabulous, too.

    *calls her mother to request a care package*

    I always love when you post here, Garrett.

  • Denise

    Are the pumpkins seeds crunchy or soft in the cookie? Do you need to do something like boil or roast them first?

    Sort of crunchy; just regular raw and out of the shell pumpkin seeds. So no, do not boil or roast them. ~Garrett

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