Pumpkin Currant Cookies

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Total Time
10 mins
12 mins

Adapted from Olive Oil Baking by Lisa Sheldon.

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  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. In another bowl, blend the egg, vanilla, olive oil, pumpkin and brown sugar with a whisk. Add the dry ingredients and stir until combined. Stir in the currants or raisins, then the walnuts.
  3. Drop by rounded spoonfuls onto the prepared baking sheets. (I used a tablespoon.) Bake for 12 -15 minutes or until just the top is firm to the touch. Transfer to a wire rack to cool completely.