The Great Pumpkin Cookie

Alongside all of the fun activities that fall brings the baking and cooking options are by far some of my most favorites! You can’t go through the fall season without having something pumpkin in your life. When I was growing up as a kid these pumpkin cookies were a fall staple and now I’ve enjoyed making them for my family! This recipe makes the perfect amount to take to any of your holiday get togethers!


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Directions:
1. Preheat the oven to 350
2. Combine flour, oats, baking soda, cinnamon and salt; set aside.
3. Cream butter; gradually add sugars, beating until light light and fluffy
4. Add eggs and vanilla; mix well


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5. Alternate additions of the dry ingredients and pumpkin, mixing well after each addition
6. If you desire raisins or nuts stir in those in at this time


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Special Note: I recommend chilling the dough for an hour or two so it’s easier to drop onto the cookie sheets
7. For each cookie; drop 1/4 (I use a cookie scoop)cup dough onto lightly greased cookie sheet
-If you want to shape the cookies into pumpkins use a thin metal spatula or knife. Add a bit more dough to form a stem.
8. Bake at 350 for 16-20 min. until cookies are firm and lightly browned
9. Remove from cookie sheets; cool on racks.


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10. When cool, decorate cookies using icing or peanut butter to affix sorted candies, raisins, or nuts


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I prefer to keep the cookies in the fridge because I like to eat them cold! Personal preference… they’re delicious either way!

Enjoy!!

Ingredients:
4 cups unsifted all purpose flour
2 cups quick or old fashioned oats, un-cooked
2 tsp. baking soda
2 tsp ground cinnamon
1 tsp salt
1- 1/2 cups butter or margarine,softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla extract
1 can LIBBY’S Solid Pack Pumpkin
Assorted candies, raisins or nuts- I just put a piece of candy corn on top
Icing or peanut butter to top

Directions:
1. Preheat the over to 350
2. Combine flour, oats, baking soda, cinnamon and salt; set aside.
3. Cream butter; gradually add sugars, beating until light light and fluffy
4. Add egg and vanilla; mix well
5. Alternate additions of the dry ingredients and pumpkin, mixing well after each addition
6. If you desire raisins or nuts add those in at this time
Special Note: I recommend chilling the dough for an hour or two so it’s easier to drop onto the cookie sheets
7. For each cookie; drop 1/4 (I use a cookie scoop) cup dough onto lightly greased cookie sheet
-If you want to shape the cookies into pumpkins use a thin metal spatula or knife. Add a bit more dough to form a stem.
8. Bake at 350 for 16-20 min. until cookies are firm and lightly browned
9. Remove from cookie sheets; cool on racks.
10. When cool, decorate cookies using icing or peanut butter to affix sorted candies, raisins, or nuts

Yields approximately 32 cookies

Do you have a favorite cookie that you like to bake in the fall? If so, please share in the comments below!

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