Pumpkin Cookies (I think the original recipe came from inside the can label of pumpkin pie filling. I prefer to use home canned pumpkin or fresh baked pumpkin it’s available.) 2 cups flour 1 cup granulated sugar 1 cup oats 1 cup packed brown sugar 1 tsp baking soda 3/4 cup butter or shortning 1 tsp. ground cinnamon 1 egg 1/2 tsp. salt 1 tsp. vanilla 1 cup solid pack pumpkin 1 cup chocolate chips Preheat oven to 350°. Combine flour, oats, baking soda, cinnamon, and salt. Cream butter, gradually adding in sugars. Beat until light and fluffy. Add egg and vanilla and mix well. Alternate additions of dry ingredients and pumpkin mixing well each time. Stir in chocolate chips. For each cookie drop 1/4 cup of cookie dough onto a lightly greased cookie sheet. Spread into pumpkin shape. Bake 20-25 minutes or until firm and lightly browned. Cool on racks. Yield 19-20 cookies. When I don’t have the time to shape cookies, I use an ice cream scoop to spoon dough onto cookie sheet and flatten them slightly. You can get about nine cookies on a sheet that way and the recipe will make about 32 cookies. I sometimes use raisins in place of the chocolate chips, and I usually add some cloves or nutmeg. |