Recipe | Jumbo Pumpkin Cookies

Recipe | Jumbo Pumpkin Cookies

See above picture if you need a good laugh! I got this recipe for Jumbo Pumpkin Cookies from my Mother-in-Law almost ten years ago, and I have never attempted to make them before. The ugly truth: I am AWFUL at baking. Not only am I awful at baking, I’m also really bad at reading a recipe. Even though I’m aware of that, somehow I still manage to mess it up. I have pretty much come to terms with the fact that I’m not a good baker, but I’m still going to try! This time – and every time – I thought maybe I’d get it right. I’m a mom now, I must be a little domesticated, right?? WRONG. And while the cookies taste good, they are uh-gly. BUT THAT’S OKAY. It’s not like I’m catering an event!

I am, however, ashamed to admit that as I was reaching across to frost the cookies my 8 month pregnant belly dipped in to one of them. Whoopsie! Here’s the recipe:

Jumbo Pumpkin Cookies

2 cups flour
1 cup quick oats
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup margarine, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup canned pumpkin
1 cup chocolate chips
raisins or chocolate chips for eyes
candy corn for nose
Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt.
Cream butter and add sugars slowly, beating until light and fluffy.
Add egg and vanilla, mix well.
Alternate adding dry ingredients and pumpkin, mixing well.
Stir in morsels.
Line baking sheet with parchment paper.
For each cookie drop 1/4 cup dough and shape into a round pumpkin shape.
Bake 15-20 minutes until bottoms turn lightly brown.
Cool a few minutes on cookie sheet then slide parchment paper on to counter to cool completely.
Decorate with green frosting for stem and orange for the rest.
Raisins or chocolate chips for eyes, candy corn for nose.
Frosting
2 cups powdered sugar
Splash of vanilla extract
Milk – add to right consistency
Food coloring (as directed on box)
Add more powdered sugar if frosting is too runny
Add frosting to baggie with corner snipped off and squeeze on to cookies.
Store in large container seperating cookies with wax paper.

Ha! Nailed it! GAH I can’t believe I’m even sharing these pictures. I’m actually dying laughing looking at them. I think I should probably just stick to store bought frosting… or better yet, leave the baking to my MIL! But I promise, they really do taste good! Please share a pic if you decide to make these, they’ve GOT to be better looking than mine! Thanks for reading! XO – S

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