Print Options:

Libby’s Great Pumpkin Cookie, 1984

Yields1 Serving

 4 cups unsifted all purpose flour
 2 cups quick or old-fashioned oats, uncooked
 2 tsp baking soda
 2 tsp ground cinnamon
 1 tsp salt
 1 ½ cups margarine
 2 cups firmly packed brown sugar
 1 cup granulated sugar
 1 egg
 1 tsp vanilla extract
 1 can (16oz) Libby's Solid Pumpkin
 1 cup semi-sweet chocolate morsels
 Assorted icings or peanut butter
 Assorted candies, raisins, or nuts
1

Preheat oven to 350 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 ΒΌ 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.