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.
If you prefer less-sweet cookies, use 3/4 cup of sugar.
- 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, canned or homemade
- 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 pumpkin seeds
- 1 cup dried currants
1 Preheat the oven to 350°F.
2 Beat the wet ingredients: Beat the butter, brown sugar, and white sugar together until light and fluffy, about 3 minutes. Add the egg, vanilla extract, and pumpkin purée and beat for another 3 minutes.
3 Combine the dry ingredients: In a separate bowl, combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together.
4 Make the cookie dough: 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. Fold in the pumpkin seeds and currants.
5 Bake the cookies: Drop spoonfuls of dough on cookie sheets lined with parchment paper. Bake for 13 to 15 minutes, until dry on top and slightly browned around the edges.
6 Cool and serve: Allow to cool on the tray for a minute or two to set, then move to a wire rack to finish cooling. Cookies will keep in an airtight container for at least a week.