2 c Flour 1 c Brown sugar, packed
1 c Quick oats, un-cooked 1 c Granulated sugar
1 ts Baking soda 1 Egg; slightly beaten
1 ts Cinnamon 1 ts Vanilla
1/2 ts Salt 1 c Libby’s solid-pack pumpkin
1 c Butter or margarine;softened 1 c Semi-sweet morsels
Yield: 25
Preheat oven to 350 degrees. Combine flour, oats, baking soda,
cinnamon and salt; set aside. Cream butter; gradually add sugars,
beating until light and fluffy. Add egg and vanilla; mix. 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 dough into a ghost shape using a thin metal spatula. Or make a
qiuck ghost pattern of heavy paper. Make 2 or three poses for
realism. Bake 20-25 minutes, til cookies are firm and lightly
browned.Remove from cookie sheets; cool on racks. Spread with white
royal icing. Trim brown face features with tube-icing.
Yields 19-20 large cookies.
Yields
25 servings