Jumbo Jack-O-Lantern Cookie Recipe


1 cup butter softened                                                1 teaspoon baking soda

1 cup sugar                                                                         1 teaspoon ground cinnamon

1 cup packed brown sugar                                        ½ teaspoon salt

1 large egg, room temperature                                1 cup canned pumpkin

1 teaspoon vanilla extract                                         1 cup semi sweet chocolate chips

2 cups all-purpose flour                                             orange and green icing for decorating                       

1 cup quick-cookie oats     



Preheat oven to 350°. In a large bowl, cream the butter and sugars until light and fluffy, 5-7 minutes. Add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternating with pumpkin. Stir in chocolate chips.


Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem.


Bake until edges are golden brown, 15-18 minutes. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o’-lantern faces on 


cookies with decorating icing or tinted frosting.


Nutrition Facts

1 each: 300 calories, 14g fat (8g saturated fat), 39mg cholesterol, 249mg sodium, 44g carbohydrate (29g sugars, 2g fiber), 3g protein.