Great Pumpkin Cookie

photo by Probably This





- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
19-20 cookies
ingredients
- 2 cups flour
- 1 cup quick oats or 1 cup old fashioned oats, uncooked
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 cup butter or 1 cup margarine, softened
- 1 cup firmly packed brown sugar
- 1 cup granulated sugar
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 1 cup canned solid-pack pumpkin
- 1 cup semi-sweet chocolate chips
- assorted color icing or peanut butter, for decorating
- assorted decorative candies, for decorating (gumdrops, candy corn, M & M's)
- raisins, for decorating
- nuts, for decorating
directions
- Preheat oven to 350 degrees.
- Combine flour, oats, baking soda, cinnamon and salt.
- Cream butter and gradually add sugar beating until light and fluffy.
- Add egg and vanilla and mix well.
- Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
- Stir in chocolate chips.
- For each cookie, drop ¼ cup dough onto lightly greased cookie sheet and spread into pumpkin shape using a thin metal spatula.
- Add a bit more dough to form stem.
- Bake 20-25 minutes or until cookies are firm and lightly butter to affix assorted candies, raisins and nuts mixing them up to make different faces.
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Reviews
-
These are great pumpkin cookies!! I used a pumpkin cookie cutter to help me form them into pumpkins otherwise I'm pretty sure mine would have turned out looking like little blobs ;) I used cooking spray to keep the cookies from sticking to the cutter. The only changes I made were to minus the chocolate chips and use an entire can of pumpkin (15 oz.)--they were a little sticky, but they baked up great!!
-
Wow, my pastry for pumpkin pies would've taken a lot longer, so with this recipe for THE GREAT PUMPKIN COOKIE I was able to pretty quickly mix up the ingredients with the cup of canned pumpkin poured right on top of the whole everything. Then, just blending in a little at a time, I was able to get the mix together all in short sequence.<br/>My cup for measurements was all pumpkin'd up so I had to take a guess on how much was a cup of chocolate chips... oops, I must have dumped in more than what was called for, what ashame -- boohoohoo!<br/>Good cookie with nice texture especially them rascally chocolate chips!
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Tweaks
-
these were so much fun! a very well named cookie-- they turned out large, fluffy, and delicious. i used 1 c. all-purpose flour + 1 c. whole wheat flour, 1/2 c. Splenda-Sugar Blend for Baking instead of the 1 c. sugar, and semisweet chocolate chunks instead of the chips. i decorated the cookies with Peanut Butter Icing, and they were amazing! a recipe i will use again and again-- thanks so much for posting!
RECIPE SUBMITTED BY
I'm a writer, a retired accountant, a wife, grandmother, a gardener, a cook, a bird watcher, a sky watcher, a lover of the ocean, a walker, and a life long resident of Victoria, BC on Vancouver Island.
It's a big city now, with all the big city advantages and disadvantages. I miss the small town feel but love the restaurant choices and the people friendly improvements.
My writing is mainly non fiction on historical bits, and I have brief and so far unsuccessful forays into historical fiction. Someday.....
I don't think I'm a great cook but I'm the kind of cook who can walk into the kitchen and find good things in the fridge and pantry and make it into a meal that everyone thinks is pretty darn good. Sometimes I use a recipe and sometimes...not so much.
I have a great collection of cookbooks, and I love reading them and studying the pictures. Sometimes I even cook the recipes, LOL! And that is why I love Zaar, an unending source of recipes and pictures. It's heaven!
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