Pumpkin Cookies
25 Servings
2 c Flour
1 c Quick oats, un-cooked
1 t Baking soda
1 t Cinnamon
1/2 t Salt
1 c Butter (or margarine)
-softened
1 c Brown sugar, packed
1 c Granulated sugar
1 Egg, slightly beaten
1 t Vanilla
1 c Libby's solid-pack pumpkin
1 c Semi-sweet morsels
Servings: 25
Preheat oven to 350 degrees. Combine flour, oats, baking soda,
cinnamon and salt; set aside. Cream butter; gradually add sugars,
beating until light and fluffy. Add egg and vanilla; mix. 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 dough into a ghost shape using a thin metal spatula. Or make a
quick ghost pattern of heavy paper. Make 2 or three poses for
realism. Bake 20-25 minutes, until cookies are firm and lightly
browned. Remove from cookie sheets; cool on racks. Spread with white
royal icing. Trim brown face features with tube-icing.
Yields 19-20 large cookies.
