I was home in Nebraska this weekend for a short visit and was greeted by homemade pumpkin cookies when I walked into the kitchen (my diet and I were both suddenly on vacation!). My mom, who is big on holiday traditions, makes these every October and they're my favorite. The recipe is on a worn magazine page from a Libby's Pumpkin advertisement in a Good Housekeeping Magazine in the early 80's. We frost the cookies with a cream cheese frosting and decorate with candy corn; I actually prefer them without toppings so my mom leaves some plain for me.
The Great Pumpkin Cookie
2 cups flour
1 cup quick or old fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup solid pack pumpkin
1 cup semi-sweet chocolate chips (we use half raisins, half chocolate chips)
cream cheese frosting
candy corn for decorating
Preheat oven to 375 degrees. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add eggs and vanilla; mix well. Alternate additions of dry ingredients and pupkin, 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 (we don't usually do this). Bake 20 to 25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using cream cheese frosting to affix sorted candies, raisins or nuts. Yields 19 to 20 cookies.
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