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Pumpkin Raisin Cookies w/Buttercream Frosting

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Serves 32 | Prep Time | Cook Time 20 to 25

Why I Love This Recipe

Every year around Thanksgiving my Mom has made these cookies for as long as I can remember, and they are my favorite! I have made them for the last couple of years myself and they always fly off the plate. I hope your family enjoys them as much as mine does!

Ingredients You'll Need

4 cups unsifted all-purpose flour
2 cups quick/old fashioned oats, uncooked
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
(put all those ingredients in a smaller bowl)

1 1/2 cups butter/margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 can (15 oz.) Libby's Solid Pack Pumpkin
1 cup golden raisins.


Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside.

Cream butter; gradually add sugars, beating until light and fluffy.

Add egg and vanilla; mix well.

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 into pumpkin shape using a thin metal spatula.

Add a bit more dough to form stem.

Bake at 350, 20-25 min., until cookies are firm and lightly browned.

Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts.

Yields about 32 large cookies.

VARIATION: Substitute 1 cup raisins for morsels. NOTE: Dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed.

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