These pumpkin cookies have been a seasonal tradition for as long as I can remember. They bring back a lot of fun memories.
Libby's Pumpkin Cookies
4 c. unsifted all-purpose flour
2 c. quick or old-fashioned oats, uncooked
1 1/2 c. butter, softened
2 c. firmly packed brown sugar
1 (16 oz.) Libby's solid pack pumpkin
1 c. real semi-sweet chocolate morsels
1 c. granulated sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 egg
1 tsp. salt
1 tsp. vanilla extract
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.Libby's Pumpkin Cookies
4 c. unsifted all-purpose flour
2 c. quick or old-fashioned oats, uncooked
1 1/2 c. butter, softened
2 c. firmly packed brown sugar
1 (16 oz.) Libby's solid pack pumpkin
1 c. real semi-sweet chocolate morsels
1 c. granulated sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 egg
1 tsp. salt
1 tsp. vanilla extract
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 for 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 or nuts. Yields: about 32 large cookies.
3 comments:
Here's my testimonial: They are delicious and make a great meal for breakfast and lunch too!
Yum, I am going to have to make these. I'm going to the store NOW to get ingredients! Thanks for posting this recipe.
I have to tell you that last night I was super tired and it was taking me a while to fall asleep so I started thinking about your house and how you decorated it and how much I love it! I was seriously going through each room and remembering all the things I love about it. You've got great style and I love it so much!
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