Great pumpkin cookies

Yield: 1 Servings

Measure Ingredient
2 cups Flour
1 cup Oats, uncooked
1 teaspoon Bak. soda
1 teaspoon Cinnamon
½ teaspoon Salt
1 cup Butter or marg., soft
1 cup Firmly packed brown sug.
1 cup Granulated sugar
1 Egg, slightly beaten
1 teaspoon Vanilla extract
1 cup Pumpkin
1 cup Semi-sweet morsels
Assorted icing or peanut butter
Assorted candies, raisins, or nuts

Source: Libby

Preheat oven, 350. Combine flour, oats, baking soda, cinnamon and salt.

Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpin, mixing well after each addition. Stir in morsels. For each cookie, drop ¼ c. dough onto lightly greased cookie sheet; spread into pumpin shape (if desired), using a thin metal spatula. Add a bit more dough to form stem.

Bake 20 to 25 mins. till cookies are firm and lightly browned. Remove from cookie sheets; cool on racs. Decorate, using icing or peanut butter to affix assorted candies, raisins, or nuts. Yield: 19 to 20 cookies.

Variation: 1 c. raisins instead of morsels. Posted to TNT - Prodigy's Recipe Exchange Newsletter by donarose@... on Jul 8, 1997

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