The highlight of Halloween when I was growing up were the pumpkin cookies. The recipe originally came from a can of Libby’s pumpkin, but we have tweaked the recipe a bit and made it our own. My mom would spend hours tirelessly (well, maybe not tirelessly) making the cookies so that my sister and I, along with our friends, could decorate them. The Pumpkin Cookie tradition endures to this day. My sister phones my mom from Los Angeles to request a pumpkin cookie care package, while I make the cookies myself for myself, my husband and my friends.
The recipe makes a gargantuan amount of cookies, so there are always plenty to go around. We liked decorating the pumpkins with different faces.
- 4 cups All purpose flour
- 1 cup Sugar
- 2 cups Rolled oats
- 1 large Egg
- 2 teaspoons Baking soda
- 1 teaspoon Vanilla
- 1 tablespoon Cinnamon
- 16 ounces solid packed pumpkin
- 1 teaspoon Salt
- 2 Cups Chocolate chips
- 1 1/2 cups Butter
- 2 cups Brown sugar firmly packed
Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well.
Alternate additions of dry ingredients and pumpkin. Mix well after each addition. Stir in chocolate chips.
To form each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; use a bit more batter to make a stem. Bake at 350 degrees for 20-25 minutes until cookies are firm and lightly browned.
Remove from cookie sheets; cool on racks. Decorate the pumpkin cookies with icing, m&ms, red hots, raisins, and more.
Because the recipe is so large, you will definitely want to share cookies with friends. To best pack the cookies for travel, use large, shallow plastic containers and lay sheets of waxed paper in between each row of cookies. That way, the icing and decorations won’t stick to the cookies above them.
These cookies keep well in an air-tight container for about five days. They can also be frozen or kept in the refrigerator for longer periods of time. Enjoy!