2 c Flour
1 c Quick oats, un-cooked
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margarine;softened
1 c Brown sugar, packed
1 c Granulated sugar
1 Egg; slightly beaten
1 ts Vanilla
1 c Libby’s solid-pack pumpkin
1 c Semi-sweet morsels
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
20 Servings
