Great Ghost Pumpkin Cookies
Yield
20 servingsPrep
30 minCook
25 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
oats, quick cooking
|
*
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
butter
or margarine,softened |
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | each |
eggs
slightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pumpkin
solid-pack |
|
| 1 | cup |
semi-sweet chocolate
morsels, null, null |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
oats, quick cooking
|
*
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
butter
or margarine,softened |
|
| 237 | ml |
brown sugar
packed |
*
|
| 237 | ml |
sugar
granulated |
|
| 1 | each |
eggs
slightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pumpkin
solid-pack |
|
| 237 | ml |
semi-sweet chocolate
morsels, null, null |
*
|
Directions
Preheat oven to 350℉ (180℃).
Combine flour, oats, baking soda, cinnamon and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy.
Add egg and vanilla; mix.
Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
Stir in morsels.
For each cookie, drop ¼ cup dough onto lightly greased cookie sheet; spread dough into a ghost shape using a thin metal spatula.
Or make a qiuck ghost pattern of heavy paper.
Make 2 or three poses for realism.
Bake 20 to 25 minutes, til cookies are firm and lightly browned.
Remove from cookie sheets; cool on racks.
Spread with white royal icing.
Trim brown face features with tube-icing.
