Great Pumpkin Cookie
By
Diane Hopson Smith
@DeeDee2011
1
This is one of many recipes I've collected over the years. I found this one in a magazine in 1984 and tore it out of the book. The only reason I know the year is that it is on the back of the page I tore out. At the time I found this recipe we had been approved for adoption and we were on a waiting list for a baby.
I saved this recipe knowing that one day in the future I would be making these with my child. Thankfully, I was given that opportunity several years later.
This weekend my daughter and I will be making this much loved recipe with her little ones and my grands!
I saved this recipe knowing that one day in the future I would be making these with my child. Thankfully, I was given that opportunity several years later.
This weekend my daughter and I will be making this much loved recipe with her little ones and my grands!
Ingredients
- 2 c
- all purpose flour
- 1 c
- quick or old-fashioned oaks, uncooked
- 1 tsp
- baking powder
- 1 tsp
- cinnamon, ground
- 1/2 tsp
- salt
- 1 c
- butter, softened (you can use margarine)
- 1 c
- brown sugar, firmly packed (i used light)
- 1 c
- sugar
- 1
- egg, slightly beaten
- 1 tsp
- vanilla extract
- 1 c
- solid pack pumpkin
- 1 c
- semi-sweet chocolate chips (or you can use raisins in place of chocolate chips)
- assorted icing or peanut butter for decorating faces
- assorted candies, raisins and/or nuts, for decorating faces
How to Make Great Pumpkin Cookie
- 1Preheat oven to 350 degrees. Lightly grease cookie sheet or line with parchment paper.
- 2Combine flour, oats, baking soda, cinnamon and salt; set aside.
- 3In a stand mixer bowl; cream butter; gradually add sugars, beating well until light and fluffy. Add egg and vanilla; mix well.
- 4Add dry ingredients and pumpkin to creamed mixture by alternating dry ingredients and pumpkin; mixing well after each addition. Stir in chocolate chips or raisins. (Or a combination of 1/2 cup chips and 1/2 cup raisins)
- 5For each cookie; drop ΒΌ cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a small amount of dough to form stem.
- 6Bake 20 to 25 minutes, until cookies are firm and lightly browned.
Transfer cookies to rack to cool. - 7Once completely cooled; decorate, using icing or peanut butter to affix assorted candies, raisins or nuts to shape faces on each cookie.
