Great ghost pumpkin cookies

25 servings

Ingredients

Quantity Ingredient
2 cups Flour
1 cup Quick oats, un-cooked
1 teaspoon Baking soda
1 teaspoon Cinnamon
½ teaspoon Salt
1 cup Butter or margarine;softened
1 cup Brown sugar, packed
1 cup Granulated sugar
1 Egg; slightly beaten
1 teaspoon Vanilla
1 cup Libby's solid-pack pumpkin
1 cup Semi-sweet morsels

Directions

Servings: 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 ¼ 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.

Source: Magazine, newsletter Oct '89 Dolores McCann BSWN00A

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