Pumpkin- Oatmeal Chocolate Chip Cookie

Since it was Halloween I had to make something pumpkin.  The original recipe called for raisins, but I replaced it with white and milk chocolate chips!  White chocolate tasted great in the pumpkin too!

Ingredients

• 2 cups all-purpose flour
• 1 1/3 cups quick or old-fashioned oats
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margaine, softened
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 1 large egg
• 1 teaspoon vanilla extract
• 
  Chocolate Chips

Directions

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop by rounded tablespoons onto prepared baking sheets.

BAKE for 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pumpkin Spice Muffins

Ingredients

• Muffin Ingredients:
• 1 cup All-purpose Flour
• ½ cups Sugar
• 2 teaspoons Baking Powder
• 1-½ teaspoon Cinnamon
• ¼ teaspoons Ground Ginger
• ½ teaspoons Nutmeg
• ½ teaspoons Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• ½ cups Evaporated Milk
• 1 whole Egg
• 1-½ teaspoon Vanilla
• ½ cups Golden Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• _____
• FOR FROSTING:
• ¼ cups Softened Butter
• 4 ounces, weight Cream Cheese
• ½ pounds Powdered Sugar
• ½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full.

Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature