Posted by: marthabernie | April 28, 2015

The Great Pumpkin Cookie

This recipe came off the back of a Libby’s pumpkin can label.  Since I moved, I found I had several cans of pumpkin that need to be used up, so spring or not, I am going to make these soon.


4 cups unsifted all-purpose flour

2 cups oats, uncooked (quick or old fashioned)

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1-1/2 cups butter softened

2 cups firmly packed brown sugar

1 cup sugar

1 egg

1 teaspoon vanilla extract

1-1/2 cups solid pack pumpkin

1 cup semi-sweet chocolate chips

Assorted icings or peanut butter

Assorted candies, raisins or nuts

Preheat oven to 350 degrees F.  Combine flour, oats, soda, cinnamon and salt, set aside.  Cream butter, gradually add sugars, beating until light and fluffy.  Add egg and vanilla, mix well.  Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in chocolate chips.  For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spreading into pumpkin shape using a thin metal spatula.  Add a bit more dough to form stem.  Bake at 350 degrees F 20 to 25 minutes until cookies are firm and lightly browned.  Remove from cookie sheets, cool on racks.  Decorate using icing or peanut butter to affix assorted candies, raisins etc into pumpkin faces.  Yields about 32 large cookies.

NOTES:  Can substitute raisins for chocolate chips.  Dough may be frozen in air tight container.  Thaw in refrigerator, bake as directed.

May also bake in Christmas shapes, such as wreaths or candy canes, using red and green frosting




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