These are easy to make, super moist and chewy! To store do layers of cookies between wax paper sheets so they do not stick together. On the currants, use freshly opened dried ones for best results or you can also use raisins.
Pumpkin Oatmeal Cookies
2 cups all-purpose flour or “white” whole wheat flour
1 1/3 cups rolled oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup white granulated sugar
1 cup brown sugar, packed
1 cup canned pumpkin (not pie mix!)
1 large egg
1 tsp pure vanilla extract
3/4 cup dried currants
Heat your oven to 350° and line two baking sheets with parchment paper.
In a large bowl mix the flour, oats, baking soda, cinnamon and salt together. Set aside.
In your stand mixer bowl add the two sugars and butter, beat till blended. Add in the pumpkin, egg and vanilla and mix in.
With the mixer on low slowly add in the dry ingredients until blended. Quickly add in the currants.
Using a disher or ice cream scoop, dose out in large 3 Tablespoon size portions, six per baking sheet. Bake for around 16 minutes – till set and browning. Let cool on the tray for a couple of minutes and then transfer to a cooling rack.
Makes about 24 cookies.