Great Pumpkin Cookies

This is a very old cookie recipe that I began baking for my kids when they were very young. It’s one of my favorites from my autumn baking collection. We always like to decorate these cookies with candy corn and cookie icing. Be creative!

Great Pumpkin Cookies

2 Cups Flour
1 Cup Quick or Old Fashioned Oats, uncooked
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Cup Butter or Margarine, softened
1 Cup Brown Sugar, firmly packed
1 Cup Granulated Sugar
1 Egg, slightly beaten
1 Teaspoon Vanilla Extract
1 Cup Pumpkin
1 Cup Chocolate Morsels
Assorted Icings or Peanut Butter
Assorted Candies, Raisins, or Nuts

Preheat oven to 350 degrees.

Combine flour, oats, baking soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

For each cookie, drop ¼ 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 about 20 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.

Makes about 18 large cookies.

Variation: Substitute 1 cup raisins for the chocolate morsels.

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About the Author

J. M. Farro has served as the devotional writer and prayer counselor for Jesusfreakhideout.com since 1998. Her mission is to help others to discover the life-changing power of having a deeply personal relationship with Christ.