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 \N | Egg, slightly beaten |
| 1 teaspoon | Vanilla extract |
| 1 cup | Pumpkin |
| 1 cup | Semi-sweet morsels |
| \N \N | Assorted icing or peanut butter |
| \N \N | 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