Great Pumpkin Cookie
By
Diane Atherton
@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!
Rating:
★★★★★ 1 vote5
Comments:
Serves:
Halloween
Prep:
10 Min
Cook:
25 Min
Method:
Bake
Ingredients
-
2 call purpose flour
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1 cquick or old-fashioned oaks, uncooked
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1 tspbaking powder
-
1 tspcinnamon, ground
-
1/2 tspsalt
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1 cbutter, softened (you can use margarine)
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1 cbrown sugar, firmly packed (i used light)
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1 csugar
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1egg, slightly beaten
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1 tspvanilla extract
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1 csolid pack pumpkin
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1 csemi-sweet chocolate chips (or you can use raisins in place of chocolate chips)
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·assorted icing or peanut butter for decorating faces
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·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.
