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!
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
Preheat oven to 350 degrees. Lightly grease cookie sheet or line with parchment paper.
Combine flour, oats, baking soda, cinnamon and salt; set aside.
In a stand mixer bowl; cream butter; gradually add sugars, beating well until light and fluffy. Add egg and vanilla; mix well.
Add 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)
For each cookie; drop ¼ 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.
Bake 20 to 25 minutes, until cookies are firm and lightly browned.
Transfer cookies to rack to cool.
Once completely cooled; decorate, using icing or peanut butter to affix assorted candies, raisins or nuts to shape faces on each cookie.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!