Great Pumpkin Cookies
2 cups all-purpose flour
1 cup quick or old-fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup Libby's solid pack pumpkin or steamed pumpkin, mashed
1 cup semi-sweet chocolate morsels
Assorted icings or peanut butter, for decoration only (optional)
Assorted candies, raisins or nuts, for decoration only (optional)
Preheat oven to 350 °F. In a small bowl, combine flour, oats, baking soda, cinnamon and salt; set aside. In a large mixing bowl, cream together butter and sugars until light and fluffy; beat in egg and vanilla extract. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.. Stir in morsels. For each cookie drop 1/4 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 20 to 25 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.
Variation: Substitute 1 cup raisins for morsels; or use 1/2 cup of each (raisins and morsels).
Yield: 2 dozen
