Libby’s Great Pumpkin cookies. Great taste that’s a smile wide!
This is one big, delicious cookie. It’s also one wholesome cookie. Because it’s made with America’s favorite pumpkin, Libby’s.
Sure, kids love the chocolate chip freckles. But you’ll be baking real treats, made with plenty of pure, natural pumpkin and oatmeal.
Try out Libby’s Great Pumpkin Cookies on your favorite goblins. They’ll gobble them up before you can say boo!
Great Pumpkin cookie recipe (1986)
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 Libby’s Solid Pack Pumpkin
1 cup semi-sweet real chocolate chips
Assorted icing or peanut butter
Assorted candies, raisins or nuts
Preheat oven to 350 F. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well.
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.
Yields 19 to 20 cookies
Variation: Substitute 1 cup raisins for chocolate chips.