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 the goods

1/2 cup oats

8 oz butter

2 cups brown sugar

1 cup mashed pumpkin (canned is fine)

2 1/2 cups flour

1/2 cup corn starch / corn flour

1 egg

2 tspns baking powder

2 tspns cinnamon

1/2 tspn nutmeg

1 tspn ground ginger

1/2 cup currants

1/2 cup walnuts


zest 1 lemon

juice 2 lemons

1 tspn ground ginger

1 1/4 cups icing / confectioners sugar

time: 20  minutes active 

baking: 25 mins  

you will need:

  • blender or food processor
  • cookie sheet
  • baking parchment

pumpkin spice cookies with lemon ginger glaze

These cookies didn't look like much at first, until I started offering them around to friends. The plate was empty and I had a roomful of friends all telling childhood stories of Fall and Thanksgiving.

I actually baked half of the dough as a giant cookie in a pie dish and covered it with maple, rum and caramel. That really sent the crowd over the edge.

But the simplicity of the lemon and ginger glaze makes these unassuming little lumps quite magical.


Put the oats in a food proccessor and pulse until they are reduced to a coarse powder. Add the butter and sugar. Pulse.

Add the rest of the ingredients, except the walnuts and currants, and pulse to combine into a dough.

You can transfer the dough to a mixing bowl and add the currants and walnuts by stirring them in, or you can be lazy and toss them into the food processor...just give them the tiniest pulse so that they don't get too chopped up.

Lay out some cling film and put the dough onto it, shape it into a log about 3 inches wide and roll it up in the cling film.

You can store the dough in the fridge or freezer until you are ready to bake it.

Slice the dough into 1 inch rounds and place them onto a cookie sheet lined with baking parchment.

Bake in an oven pre-heated to 400f for about 20 minutes.


mix the zest, lemon juice, ginger and icing sugar into a thin paste. Use more lemon juice if neccessary. Dip the cookies into the glaze and allow to dry.