- 1 cup butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup canned pumpkin
- 1 cup (6 ounces) semisweet chocolate chips
- Orange and green decorating icing or vanilla frosting and orange and green gel food coloring
- In a large bowl, cream the butter and sugars; add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin. Stir in chocolate chips.
- Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem.
- Bake at 350° for 15-18 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o'-lantern faces on cookies with decorating icing or tinted frosting. Yield: 1-1/2 dozen.
Originally published as Jumbo Jack-o'-Lantern Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p241
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Reviewed Oct. 3, 2013
"Very tasty. Love the oatmeal!"