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Libby's Great Pumpkin Cookie















Trans-fat Free, Good source of fiber


4 cups all-purpose flour
2 cups rolled oats
quick or old fashion
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups butter
or margarine, softened
2 cups brown sugar
firmly packed
1 cup sugar
1 each eggs
1 teaspoon vanilla extract
1 can pumpkin
solid pack
1 cup semi-sweet chocolate
morsels, semisweet, null, null


Preheat oven to 350℉ (180℃).

Combine flour, oats, soda, cinnamon and salt; set aside.

Cream butter, add sugars, beat until light and fluffy.

Add egg and vanilla; mix well.

Alternate additions of dry ingredients andamp; pumpkin, mixing well after each.

Stir in morsels.

For each cookie, drop ¼ cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin spatula.

Add a bit more dough to form stem.

Bake at 350℉ (180℃) for 20 to 25 minutes. Cool and decorate as desired.


* not incl. in nutrient facts


about 15 years

I'ver made this cookie for years. It's my kids favorite cookie. I make it every Halloween...decorate with powdered sugar frosting tinted orange and green...candy corn eyes and nose and a chocolate chip mouth. People ask where I bought them. They are so cute and extremely delicious! **** four stars

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 53443% of calories from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 459mg 19%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 19%
Sugars g
Protein 19g
Vitamin A 78% Vitamin C 2%
Calcium 4% Iron 20%
* based on a 2,000 calorie diet How is this calculated?


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