Pumpkin Raisin Cookies w/Buttercream Frosting
  • Cooking Time: 20 to 25
  • Servings: 32
  • 4 cups unsifted all-purpose flour
  • 2 cups quick/old fashioned oats, uncooked
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • (put all those ingredients in a smaller bowl)
  • 1 1/2 cups butter/margarine, softened
  • 2 cups firmly packed brown sugar
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 can (15 oz.) Libby's Solid Pack Pumpkin
  • 1 cup golden raisins.
  1. Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside.
  2. Cream butter; gradually add sugars, beating until light and fluffy.
  3. Add egg and vanilla; mix well.
  4. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
  5. Stir in morsels.
  6. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula.
  7. Add a bit more dough to form stem.
  8. Bake at 350, 20-25 min., until cookies are firm and lightly browned.
  9. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts.
  10. Yields about 32 large cookies.
  11. VARIATION: Substitute 1 cup raisins for morsels. NOTE: Dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed.
Every year around Thanksgiving my Mom has made these cookies for as long as I can remember, and they are my favorite! I have made them for the last couple of years myself and they always fly off the plate. I hope your family enjoys them as much as mine does!