March 21: Pumpkin Currant Cookies

Me and pumpkin? We're friends. I love it, and it loves me. Pumpkin pie, pumpkin loaf, roasted pumpkin, pumpkin pie ice cream, all permutations of pumpkin are impeccably palatable!

As such, when I saw a recipe for Pumpkin Currant cookies, I knew right away that I HAD to try it.

They were really tasty, and even my manfella--who isn't a fan of pumpkin (this may be the reason we break up)--really liked them.

Orange pumpkin-y goodness!

These cookies are really moist, and the currants provide tasty little bursts of sweetness.

My only complaint is that these cookies are almost too soft; the combination of pumpkin--which already retains its moisture in baked goods--and the use of cake flour made these cookies more like little muffin tops. That in itself isn't a bad thing, but nothing about these screams "cookie". I think next time I make these I would use all-purpose flour instead of the called-for cake flour to give them more structure.

You can SEE how moist these are. The moisture makes these cookies delicate, but delicious.

Flavour Grade: A+. These cookies are really yummy! The combination of pumpkin and spices with currants is an absolute winner.

Texture Grade: C. Somehow...they're not cookies. This recipe as is would be best used with a muffin top pan, or substitute all-purpose flour to achieve something closer to a cookie.

FINAL GRADE: B.
You can find the recipe for Pumpkin Currant cookies on my Recipes Page.

If you'd like to order some of your own Pumpkin Currant cookies, please sponsor me for the Daily Bread Food Bank's Spring Challenge! Simply make your donation, then email me your order!