This post is a part of the Fantabulous Fall Favorites blog chain put together by a great group of bloggers. The theme this week is pumpkins. Be sure to check out all the great ideas shared at the end of this post!
I want to share with you the pumpkin cookies that my mom would make every fall. We loved eating them, and we loved decorating them. I have now continued the tradition and make them every year with my family.
This recipe makes about 30-34 big cookies! So I will take 10-12 of them with me to our Thanksgiving dinner for the kiddos along with pies for the adults. I take some to Sunday School along with breads for a breakfast treat. The rest we eat or share with neighbors.
You know that I love to freeze just about everything, so often I will make up these cookies ahead of time and freeze them. Then I will pull them out the night before I need them, and we will decorate them. Many times they freeze okay with the frosting, but sometimes the frosting along with the candies gets a little watery or gooey.
They are relatively simple to make, but the decorating can take a little bit of time–but that is what makes these cookies great: the whole family can have fun doing them together! I also say that they are healthy as they include oatmeal and pumpkin :). It doesn’t take much for me to say that something is healthy!
To make the cookies, there are a few basic steps:
Prepare the cookie dough. (See recipe below.)
Place 1/4 cup of dough onto a lightly greased cookie sheet. I then take a butter knife or a cake decorating spatula and shape the dough into a circle using a little more dough for the stem.
Bake, then cool the cookies.
Decorate the cookies. I frost the cookies, and the kids will put faces on the cookies using M & M’s; chocolate, white, or butterscotch chips; and candy corn. You could use white or orange frosting for the face, and green frosting looks great for the stem.
Peanut butter could be used as the frosting if you would like a little less sugar in the cookie!
Making the Frosting:
I combine some powdered sugar with about 1 tablespoon of softened butter. I add a little bit of milk, and continue to add more milk until I get the desired consistency. I also add about a teaspoon of vanilla. It should not be runny, but it should still be easy to spread. The frosting will get harder (not wet) after it dries.
- 1 1/2 cup butter
- 2 cups brown sugar
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 can 15 ounces solid pack pumpkin
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 cups quick oats uncooked
- 1 cup chocolate chips I use semi-sweet.
Cream butter and sugars.
Add egg and vanilla.
Alternately add pumpkin and dry ingredients.
Mix well and add chocolate chips.
Drop 1/4 cup dough onto lightly greased cookie sheet. Spread into pumpkin shape using a thin metal spatula, using more dough for the stem.
Bake at 350º for 25 minutes.
Remove and allow cookies to cool.
Decorate using icing or peanut butter to affix candies, raisins or nuts.
Interested in more amazing Pumpkins ideas? Check out these posts!
Still want more? Head to our Fantabulous Fall Favorites Pinterest Board!