Today I’m sharing a recipe that holds special memories for me. Growing up, my mom would always bake these Libby’s pumpkin cookies with us every time fall rolled around. I remember how much fun we had decorating them, and over the weekend when the weather was dreary we decided to make a batch of our favorite fall cookie (along with a few tweaks… dark chocolate chips and walnuts!)
While you can make these into pumpkin shapes before baking if you’re making them for a younger audience (or just want an extra dose of fall) we just used rounded scoopfuls using an ice cream scoop. Another thing that will make a HUGE difference in the taste an appearance of your cookies, is allowing the dough to chill in the refrigerator.
Libby’s Great Pumpkin Cookie Recipe
- 2 cups flour
- 1 cup quick or old-fashioned oats, uncooked
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup butter or margarine, softened
- 1 cup granulated sugar
- 1 cup firmly packed brown sugar
- 1 egg, slightly beaten
- 1 tsp vanilla
- 1 cup Libby’s Solid Pack Pumpkin
- 1 cup dark chocolate chips (or semi sweet)
- 1 cup walnuts
- Preheat oven to 350 F
- Combine flour, oats, baking soda, cinnamon and salt
- Cream butter; gradually adding 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 chocolate chips.
- Place dough in refrigerator to chill for 20-30 minutes
- For each cookie, drop 1 ice cream scoop of dough onto baking sheet (lined with parchment paper or foil). (If you’re going for a more fall like look, you can shape them like a pumpkin.)
- Bake 20-25 minutes, until cookies are firm and lightly browned.
- Remove from cookie sheets; cool on racks.
Are you one of my fellow 80’s kids? What was one of your favorite cookie recipes from your childhood?