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Halloween Recipes

Yields 19-20 large cookies


    • 2 cups flour
    • 1 cup quick cooking rolled oats, uncooked
    • 1 teaspoon baking soda
    • 1 teaspoon 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
    • 1 cup Libby's canned solid-pack pumpkin
    • 1 cup semisweet chocolate chips


Preheat oven to 350 degrees. 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 dough into a ghost shape using a thin metal spatula. Or make a quick ghost pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, until 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.

Jennifer A. Wickes, Food Writer, Recipe Developer, Cookbook Reviews


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