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2 cups flour
1 cup quick or old fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup solid pack pumpkin
1 cup semi-sweet real chocolate morsels
Assorted icings or peanut butter
Assorted candies, raisins or nuts
Preheat oven to 350 degrees F. 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 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape. Using a thin metal spatula, add a bit more dough to form stem. Bake 20 to 25 minutes, until cookies are firm and lightly browned. Remove from cooking sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts. Yield 19 to 20 large cookies.
Variation: Substitute 1 cup raisins for morsels.
Reduced-Calorie Citrus Pumpkin Pie
Vegetable cooking spray
6 packets low-calorie sweetener
1/4 cup gingersnap cookie crumbs
1 teaspoon ground cinnamon
1 envelope unflavored gelatin
1/4 teaspoon ground nutmeg
1/2 cup cold water
1/8 teaspoon ground cloves
1/4 cup orange juice
2 envelopes (1.4 ounce each) whipped topping
1 package (8 ounce)
neufchatel cheese, softened mix
1 cup solid pack pumpkin
1 cup cold milk
1 teaspoon vanilla extract
Coat 8 inch spring form pan with cooking spray. Sprinkle with crumbs. Soften gelatin in water; stir over low heat until dissolved. Add orange juice. Gradually add to neufchatel cheese, mixing until well-blended. Add pumpkin, sweetener and spices; mix well. Prepare topping mix according to package directions, using 1 cup milk and 1 teaspoon vanilla. Fold into pumpkin mixture. Pour over crumbs. Chill until firm. Yields 8 servings. (235 calories per serving)
To Cook Pumpkin:
Scrub pumpkin thoroughly, cut in halves or quarters (depending on size) and remove seeds and pith. Place flesh side down in shallow baking pan with 1/4 inch water. Bake in 400 degree F. oven 30 to 60 minutes or until tender, checking occasionally and adding more water if evaporated. Test for doneness by pressing finger (protected with potholder) against pumpkin. It is done when it yields easily to light pressure. Remove from oven and let cool. Scrape flesh from skin and mash or put through food mill. Refrigerate and use within 2 - 3 days, or pack into freezer containers (in amounts for favorite recipes ), allowing 1/2 inch headspace. Cover airtight, label and freeze. Use within 8 to 12 months.
Note: Pumpkin prepared this way will have less liquid than canned pumpkin. If recipe seems dry, you may need to increase liquid slightly
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