If Halloween had a taste, it would be these pumpkin cookies. I remember coming home from school in October to these freshly baked cookies spread out on the counter.
My mom got this recipe off a can of Libby’s canned pumpkin, and it has been our families go-to fall cookie recipe ever since.
Libby’s Great Pumpkin Cookies:
4 c. flour
2 c. quick or old-fashioned oats
1 1/2 c. butter, softened
2 c. firmly packed brown suger
1 (15 oz) can Libby’s pumpkin
1 c. semi-sweet chocolate chips
1 c. granulated sugar
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 tsp. vanilla extract
Preheat oven to 350 degrees.
Combine flour, oats, baking soda, cinnamon, and salt.
In another bowl (or mixer), cream butter. Gradually add sugars, beating until light and fluffy. Add egg and vanilla and mix well.
Alternate adding dry ingredients and pumpkin to butter and sugar mixture. Still in chocolate chips.
For each cookie, spoon 1/4 cup of dough onto a cookie sheet. (I used a large cookie scoop.) They spread a little, so leave room.
Bake 20-25 minutes, until firm to the touch and lightly brown. I baked mine for 20 minutes.
My mom used to add wheat germ to these as well, “to make them extra healthy,” she says.
These are an almost muffin-like cookie and oh-so-good!