Name: Bake These Soft and Cakey Pumpkin Spice Cookies to Welcome Fall
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Ingredients for - Bake These Soft and Cakey Pumpkin Spice Cookies to Welcome Fall

1. 1 cup butter, room temperature

2. 1 cup packed brown sugar

3. 1 cup granulated sugar

4. 1 large egg

5. 1 teaspoon vanilla extract

6. 1 cup pumpkin purée, canned or homemade

7. 2 cups all-purpose flour

8. 1 1/3 cups quick or old-fashioned oats

9. 1 teaspoon baking soda

10. 1 teaspoon ground cinnamon

11. 1 teaspoon ground cardamom

12. 1/2 teaspoon salt

13. 1 cup pumpkin seeds

14. 1 cup dried currants

How to cook deliciously - Bake These Soft and Cakey Pumpkin Spice Cookies to Welcome Fall

1 . Stage

Preheat the oven to 350°F

2 . Stage

Mix 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 . Stage

Combine the dry ingredients: In a separate bowl, combine the flour, oats, baking soda, salt, cardamom and cinnamon and whisk together.

4 . Stage

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 . Stage

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 . Stage

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.