Ingredients Jump to Instructions ↓

  1. 2 cups flour

  2. 1 cup quick cooking rolled oats, uncooked

  3. 1 teaspoon baking soda

  4. 1 teaspoon cinnamon

  5. 1/2 teaspoon salt

  6. 1 cup butter or margarine, softened

  7. 1 cup firmly packed brown sugar

  8. 1 cup granulated sugar

  9. 1 egg, slightly beaten

  10. 1 teaspoon vanilla

  11. 1 cup Libby's canned solid-pack pumpkin

  12. 1 cup semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Directions 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 quick ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, until 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. Jennifer A. Wickes Food Writer, Recipe Developer, Cookbook Reviews


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