“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. Roasted, pureed, curried, it’s all good due to the playful versatility of pumpkins. Still, using them in baking is my preference; their rich flavors are tailor-made for sweets.
An Easy Pumpkin Cookies Recipe
Now, the commonplace pumpkin cookie is often too bready for me and usually covered in some sort of too-sweet glaze. That is a cookie that I generally shy away from. This cookie, however, is a bit different thanks to a nice dose of oatmeal. This keeps them very soft and chewy. The use of cardamom, currants, and pumpkin seeds also gives these cookies a curiously different and delightful taste from other pumpkin cookies. This combination is a great way to use up any pureed squash and turn out a treat that everyone will love.
Great Add-Ins for Pumpkin Cookies
Swap out the pumpkin seeds and currants in this recipe for anything you like. Chocolate chips and dried cranberries, maybe?! And hey, if you want to top them with frosting or icing, that works too. I bet they’d be great with some cream cheese frosting or dark chocolate frosting smeared overtop. You could even make mini-cookies and sandwich them together with frosting in between.
Storing & Freezing Pumpkin Cookies
These cookies are soft and moist. Be sure to let them cool completely before storing, and then store them in layers separated by wax paper, or they will stick together in one large cookie mound. Store pumpkin cookies in an airtight container on the counter. Freeze the unbaked balls of cookie dough on a parchment-lined baking sheet until hard, then transfer them to a freezer container or bag. No need to thaw before baking; just arrange them on a cookie sheet and add a minute or two onto the baking time. The baked cookies also freeze well! Stack them between pieces of parchment, transfer to a freezer container or bag, and freeze for up to a month.
More Great Desserts With Pumpkin
Chocolate Chip Pumpkin Bread Pumpkin Cheesecake Bars with Streusel Topping Pressure Cooker Pumpkin Cheesecake No-Churn Pumpkin Spice Ice Cream Pumpkin Biscotti
If you prefer less-sweet cookies, use 3/4 cup of sugar.
