Pumpkin Raisin Cookies w/Buttercream Frosting
CATEGORIES
INGREDIENTS
- 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.
DIRECTIONS
- 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, 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 at 350, 20-25 min., 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 about 32 large cookies.
- VARIATION: Substitute 1 cup raisins for morsels. NOTE: Dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed.