Pumpkin and spices, what a perfect mix for the season. Ideal for Thanksgiving, and just about perfect for Christmas as well. The mix of flavors here is rich and complex. The pumpkin and the molasses bring sweetness. The spices balance the sweetness. The currants and sultanas provide texture. It’s a flawless balance.
Someone asked me “what could we do to these cookies to make them over the top?”. I answered “nothing”. Oh, of course we could make cream cheese icing, or a white chocolate drizzle. But why should we? There seems to be a fad right now, everywhere you go, you have “over the top” muffins and cookies. You end up with so much sweet icing on top of muffins you can’t eat them without utensils, and you end up losing the taste.
That’s why I wouldn’t want to go overboard here. The cookies stand on their own. They appear simple at first sight, but when you eat one, the flavor develops. Don’t just wolf them down, savor them!
These cookies are big and soft.
Yields: 12 cookies
- 2/3 cup Whole-wheat flour
- 2/3 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/2 teaspoon Ground allspice
- 1/4 teaspoon Grated nutmeg
- 2 large Eggs
- 3/4 cup Packed brown sugar
- 3/4 cup Canned unseasoned pumpkin puree
- 1/4 cup Canola oil
- 1/4 cup Molasses
- 1/2 cup Currants
- 1/2 cup Sultana raisins
- Preheat the oven to 350 °F.
- Blend the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg together.
- Whisk the eggs, brown sugar, pumpkin puree, oil, molasses, currants and sultanas together.
- Add the dry mix to the wet mix a little at a time. Mix well. The mix will feel like a batter more than a dough.
- Use a 2oz ice cream scoop to drop the batter on parchment lined baking sheets – 1 1/2″ apart.
- Bake until firm to the touch.
- Cool on a wire rack.