Pumpkin Cookies

By Bonnie T

Ingredients

• 1 C butter, room temperature
• 1 C packed brown sugar
• 1 C granulated sugar
• 1 C pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 2 C all-purpose flour
• 1 1/3 C quick or old-fashioned oats
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1 C pumpkin seeds
• 1 C dried currants

Preparation

Step 1

1 Preheat the oven to 350° F.

2 Beat the butter and sugars together until light and fluffy, about 3 minutes.

3 Add the egg, vanilla, and pumpkin puree 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.

Makes 4 dozen cookies.