Pumpkin Cookies

Pumpkin Cookies

By Amy and Tom Eddington

4 cups flour
2 cups uncooked quick oats
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 1/2 cups butter, softened
2 cups brown sugar
1 cup granulated sugar
1 egg
1 tsp. vanilla
1 (16 oz.) can solid pack pumpkin
1 cup chocolate chips

Preheat oven to 350 degrees.
Cream butter and add sugars beating until light and fluggy. Add egg and vanilla. Alternate adding dry ingredients and pumpkin mixing well. Stir in chocolate chips. Drop 1/4 c. dough on greased cookie sheet-spread out. Bake 20-25 minutes at 350 until cookies are firm.

Makes about 32 large cookies. Cool, frost with buttercream icing and decorage to look like pumpkins.(We use candy corn, m&m's, chocolate chips & any small halloweenish candy)

Buttercream Frosting4 cups powdered sugar1/2 cup butter flavor crisco1/2 cup butterpinch of salt3-4 Tbsp. milk1-2 tsp. vanillaPlace powdered sugar in large mixing bowl. Add shortening, salt flavoring and milk beginning with 2-3 Tbsp. milk at first and add more later if necessary. Tint orange with yellow & red food coloring. Blend about 5-10 minutes at medium to high speed until fluffy.