Libby's Great Pumpkin Cookie
Jaime
Mom always made these cookies by dropping them on the cookie sheet by spoonfuls!
ingredients
- 4 cups un-sifted all purpose flour
- 1 egg
- 2 cups quick or old fashioned oats
- 1 tsp. vanilla
- 2 tsp. baking soda
- 1 can (16 oz) Libby’s solid pack pumpkin
- 1 C. real semi-sweet morsels
- assorted icings or peanut butter
- 2 tsp. cinnamon
- assorted candies, raisins, or nuts
- 1 tsp. salt
- 1 C. granulated sugar
- 1 1/2 C. butter or margarine (softened)
- 2 C. firmly packed brown sugar
directions
- 1
Preheat oven to 350 degrees. 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 morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem. Bake at 350 degrees 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks.
- 2
Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts.
- 3
Variations: substitute 1 cup raisins for morsels. Dough can be frozen in an airtight container. Thaw in refrigerator, bake as directed.
Source: Jaime
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