Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup quick oats, uncooked

  3. 1 teaspoon baking soda

  4. 1 teaspoon cinnamon

  5. 1/2 teaspoon salt

  6. 1 cup butter, softened

  7. 1 cup brown sugar, packed

  8. 1 cup granulated sugar

  9. 1 egg, slightly beaten

  10. 1 teaspoon vanilla

  11. 1 cup pumpkin puree

  12. 1 cup semisweet chocolate chips

  13. 1/2 cup chopped pecans, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. 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 chocolate chips and pecans, if using.

  2. For each cookie, drop a scant 1/4 cup dough onto lightly greased cookie sheet. Using a thin metal spatula, spread dough into a ghost shape. Bake 20 to 25 minutes, until cookies are firm and just lightly browned. Remove from cookie sheets; cool on racks. Spread cookies with white icing and trim facial features with purchased chocolate tube icing.

  3. Makes about 3 to 4 dozen cookies.

  4. More Brown Butter and Walnut Chocolate Chip Cookies Brown Butter Chocolate Chip Cookies Chewy Chocolate Chip Coconut and Oat Cookies Peanut Butter Mini Chocolate Chip Drop Cookies Chocolate Chip Cookies with Oatmeal


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