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Ingredients
  • 3/4 cup ( 90 g) Whole Wheat Flour
  • 1 1/2 cups (187 g) All-purpose flour
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (5 g) baking powder
  • 1/2 teaspoon (1.5g) cinnamon
  • 1 teaspoon (2 g) ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon (3g) salt
  • 1 1/2 cups (324 g) C&H Golden brown sugar, packed
  • 1/2 cup butter, softened
  • 1/2 cup fresh or canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup currants, raisins or dried cranberries
  • Topping: 1/4 cup C&H® Turbinado Cane Sugar
  • Topping: 1/3 cup unsalted pepitas (pumpkin seeds)
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Instructions
Prep Time: 30 minutes / Cook Time: 15 minutes / Yields: 4 dozen cookies
Step 1

Preheat oven to 350 degrees 

Step 2

Line baking sheets with parchment paper or spray with non-stick baking spray.

Step 3

Sift all dry ingredients together in a medium bowl.

Step 4

Beat sugar and butter in a mixer bowl on medium speed for 1 minute; then beat in pumpkin, egg, and vanilla for 30 seconds. 

Step 5

Stir in sifted dry ingredients; then stir in dried fruit of choice. 

Step 6

Chill dough 20 minutes then scoop 2 tablespoon balls onto lined baking sheet. Sprinkle tops with the turbinado, then the pepitas, gently pressing the pepitas into the dough. 

Step 7

Bake 13-15 minutes, depending on the size of the cookie. Cool cookies until they can be easily removed from the baking sheet. 

Chef's Tip

For best results keep dough chilled in between batches.

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