I am loving all things pumpkin these days–I just can’t get enough. Pumpkin candy, pumpkin cake, actual pumpkins in the natural state. Nothing says October like bright beautiful orange pumpkins and all of the spices that go along with them. Cloves. Nutmeg. Cinnamon. So delicious! And the smell in the house is incomparable!
These cookies are very chewy and delicious. They are so chewy I almost thought I under-cooked them. The currants add a very nice texture, and because they are smaller than raisins they are subtle. I added mini-chocolate chips to the second portion of the batter for a little melty surprise.
Pumpkin Oatmeal Cookies:
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup granulated (white) sugar
- 1 cup pumpkin puree, canned or fresh
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 1/3 cups old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup dried currants
- 1 cup mini-chocolate chips (optional)
Preheat oven to 350 F.
Beat the butter and two sugars together until fluffy. Add the egg, vanilla, and pumpkin puree and beat for about three minutes. In a separate mixing bowl, combine flour, oats, baking soda, salt, cloves and cinnamon. Stir together dry ingredients together and then slowly add to the wet ingredients until just combined.
Fold currants (and chocolate chips if you are using them) into the batter. Use a tablespoon to drop the batter onto cookie sheets lined with parchment paper.
Bake about 13-15 minutes. Remove from oven and cool on racks.