by Andrea

I must admit, I am definitely a fan of the pumpkin spice stuff that comes out every year in the fall, and it gets me hankering for even more pumpkin.  So, when Ruth sent me this recipe, I knew it would fit the bill for my pumpkin spice cravings!


Libby’s Great Pumpkin Cookie
Recipe Type: Cookie
  • 4 cups unsifted All Purpose Flour
  • 2 cups quick or old fashioned oats, uncooked
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1-1/2 cups margarine
  • 2 cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 can (16 oz) Libby’s Solid Pumpkin
  • 1 cup real semi-sweet chocolate morsels
  • Assorted icings or peanut butter
  • Assorted candies, raisins or nuts
  1. Preheat oven to 300 deg F. 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. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.
  2. For each cookie, drop 1/4 cup of dough on to lightly greased cookie sheet.; spread into pumpkin shape using a thin metal spatula. Add a bit more dough to for stem. Bake at 350 deg, F for 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets, cook on racks. Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yields about 32 large cookies.
  3. Variation: Substitute 1 cup raisins for morsels.
  4. Note: dough may be frozen in air tight container. Thaw in refrigerator, bake as directed.



Ingredients assembled and ready to go!  Note: I only used a small portion of this gigantic can of pumpkin.  Not pictured, flour and sugar as my canisters do not like to leave their home on the counter, and baking soda, cause I forgot.  I also decided to do half chocolate and half peanut butter chips.  I liked the idea of decorating with peanut butter, but was lacking the correct candies for decorating, so I decided to go this route.


Batter mixed up and looking delish!


Things that are not my forte: Shaping blobs of cookie dough into an even vaguely pumpkin-like shape.  The directions make it sound so easy. In reality, not so much.  Also, the recipe got a little confusing at this point.  The recipe said to preheat to 300° F, but then it said to bake at 350°F.  I was unsure what to go with here, so I decided to split the difference at 325°F, which did work out perfectly with the 20 minute cooking time.


So for the second pan, Ella made an executive decision and decided that we should just flatten the blobs of cookie dough and add some sprinkles.  I was a definite fan of this decision!


Here is the baked first pan of attempted pumpkin shaped cookies.  The baking process did not improve the pumpkin shape any!

But how did they taste?




Apparently this expression = good.  She did eat two of them right away, so they must have been good!


Verdict: Good cookie recipe.  Nice soft texture, just enough pumpkin and spice without being overpowering.  Unless if you’re really talented, make it easy on yourself and forego the pumpkin shaping!



Contact Us

8 + 15 =