The Great Pumpkin Cookie Recipe

I made these this morning with G. She loved them. They are really good. We used Splenda instead of sugar. We also used Smart Balance 50/50. Next time we'll use whole wheat flour (we were out today). I allowed G to have the chocolate chips - we just used less of them.

2 cups flour
1 cup quick or old fashioned oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup margarine or butter, softened
1 cup brown sugar, firmly packed
1 cup sugar (or Splenda - measures identical to sugar)
1 egg, slightly beaten
1 tsp vanilla extract
1 cup Libby's solid pack pumpkin
1 cup semi-sweet chocolate morsels
1 cup pecans (optional)

Preheat oven to 350 degrees

In bowl combine flour, oats, baking soda, cinnamon and salt.

In another bowl cream margarine. Gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate adding dry ingredients and pumpkin; mix well after each addition. Stir in chocolate chips.

Drop cookies by the tablespoon onto a lightly greased cookie sheet. Bake 20-25 minutes until cookies are firm and lightly brown. Remove and cool on racks.

Yields 35-40 cookies

Recipe: Holly Mongomery - First Assembly of God Favorite Recipes (Lafayette, LA) 2006