Pumpkin Currant Cookies Recipe

Name: Pumpkin Currant Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat pastry flour; 2 tablespoons wheat germ; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; 1 egg (or substitute with 1/4 cup unsweetened apple sauce); 1 teaspoon vanilla extract; ½ cup olive oil; 1 cup canned pumpkin; 1 cup light brown sugar, packed; 1 cup currants or 1 cup raisins; ½ cup chopped walnuts (optional)

Servings: persons

1 cup all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons wheat germ
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1 egg (or substitute with 1/4 cup unsweetened apple sauce)
1 teaspoon vanilla extract
½ cup olive oil
1 cup canned pumpkin
1 cup light brown sugar, packed
1 cup currants or 1 cup raisins
½ cup chopped walnuts (optional)

1
Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
2
In a small bowl, combine the flours, wheat germ, baking soda, baking powder, salt, cinnamon, ginger and cloves.
3
In another bowl, blend the egg, vanilla, olive oil, pumpkin and brown sugar with a whisk.
4
Add the dry ingredients and stir until combined.
5
Stir in the currants or raisins, then the walnuts.
6
Drop by rounded spoonfuls onto the prepared baking sheets.
7
(I used a tablespoon.)
8
Bake for 12 -15 minutes or until just the top is firm to the touch.
9
Transfer to a wire rack to cool completely.

832

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup whole wheat pastry flour, 2 tablespoons wheat germ, 1 teaspoon baking soda, and more.

Yes, Pumpkin Currant Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Currant Cookies

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