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Bake These Soft and Cakey Pumpkin Spice Cookies to Welcome Fall
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Chewy pumpkin oatmeal cookies with a touch of fall spices - the ultimate autumn indulgence!
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, 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
Instructions:
  • Preheat your oven to 350°F.
  • Combine the wet ingredients: Cream together butter, brown sugar, and white sugar until fluffy, approximately 3 minutes. Incorporate the egg, vanilla extract, and pumpkin purée and beat for an additional 3 minutes.
  • Mix the dry ingredients: Whisk together flour, oats, baking soda, salt, cardamom, and cinnamon in a separate bowl.
  • Gradually incorporate the cookie dough into the butter mixture until fully combined, while remembering to scrape the sides and bottom a couple of times for even mixing. Gently mix in the pumpkin seeds and currants.
  • Place dollops of dough onto parchment-lined cookie sheets and bake for 13 to 15 minutes until the tops are dry and the edges are lightly browned.
  • Cool and serve: Let the cookies rest on the tray for a minute or two to firm up, then transfer them to a wire rack to cool completely. Store cookies in an airtight container for up to a week.

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