Pumpkin and Fresh-Ginger Cookies

Yield: About 2 dozen.

These soft, cakey cookies are best eaten the same day they're baked. That won't be any trouble!

• 1-1/4 cups packed light-brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 2 tablespoons grated fresh gingerroot, or more to taste
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) unsalted butter, softened
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup chopped walnuts
• 1 cup currants or chopped raisins

Preheat oven to 350 degrees F and lightly grease two cookie sheets. Combine brown sugar, pumpkin, egg, gingerroot, sour cream, and vanilla in a food processor. Process to a smooth puree. Add the soft butter and process for 8 more seconds.

In a separate bowl, mix the flour, baking soda, baking powder, salt, and cinnamon. Stir the dry ingredients into the liquid in two stages, just until blended. Fold in the walnuts and currants (or raisins). Spoon heaping tablespoonfuls of dough onto the baking sheets, leaving 2-1/2 inches between each one. Bake for 15 minutes. When done, the cookies will form a crust, but they'll still be soft to the touch. Cool on the sheets for 2 minutes, then transfer to a rack to finish cooling.