Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies
from Tina 

1 1/2 C butter or margarine softenend 
2 C. brown sugar 
1 C. white sugar 
16 oz. canned pumpkin 
1 egg 
1 teaspoon vanilla 
4 C. flour 
2 C. rolled oats (quick cooking) 
2 teaspoons baking soda 
2 teaspoons cinnamon 
1 teaspoon salt 
1 C. chocolate chips 

Cream butter and sugars until fluffy. Add egg, vanilla and pumkin until blended. Add the dry ingredients and blend well. Add chocolated chips. Place 1/4 of dough on lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until peaks are browned. 

Pumpkin Cookies with Rum Frosting

Pumpkin Cookies with Rum Frosting
from Jen


Original
2.5 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
1/2 tsp salt
1/2 cup butter, softened
1.5 cups white sugar
1 cup canned pumpkin puree
1 egg
1 tsp vanilla extract

glaze:
2 cups confectioners sugar
3 TBS milk
1 TBS butter
1 tsp vanilla


His Modifications
2.5 cups flour
1 tsp baking powder
1 tsp baking soda
1 TBS Pumpkin Pie Spice
1/2 tsp salt
1/2 cup butter, softened
1 cup canned pumpkin puree
1.5 cups white sugar
1 egg
1 tsp vanilla

Glaze:
2 cups confectioners sugar
2 TBS milk
1 TBS spiced rum
1 TBS butter, melted
1 tsp vanilla


Directions:
Preheat oven to 350. In bowl combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside.

In a separate bowl cream butter and sugar. Add pumpkin puree, egg and 1 tsp vanilla. Beat until creamy. Mix in dry ingredients until well combined. Drop on a cookie sheet by the tablespoon full. Flatten slightly.

Bake 15-20 minutes. Remove from oven and allow to cool.

To make glaze, combine ingredients and mix well. Drizzle on to cooled cookies with a fork.