In the story, Vee Snugg makes her traditional pumpkin cookies gluten-free in an attempt to entice Sergent Tom Flynn. In reality, you can make them either way. Vee's recipe is a twist on the one that used to appear on the Libby pumpkin can. Lots of people make versions of these cookies, but I think Vee's are particularly delicious.
Full of flavor, these cookies are pumpkiny, and spicy, chocolately and cakey, yet moist with a crunch from the walnuts added.
Preheat oven to 350 degrees.
Mix flour, oats, baking soda, pumpkin pie spice, and salt in a medium bowl.
In a large bowl, beat butter, sugar, and brown sugar until fluffy.
Add pumpkin, eggs, and extract. Mix well.
Gradually stir in flour mixture. Add nuts and chocolate chips.
Drop 1/4 cup dough onto a parchment-covered baking sheet. Spread into a pumpkin shape, about 1/4 inch thick. Continue until all dough is used.
Bake for 14 - 16 minutes, until firm and golden brown. Cool on baking sheet for 2 minutes and then remove to wire racks.
Decorate with icing when cool, if desired. Vee uses orange icing to outline the pumpkin ribs and green icing for the stem and leaves.
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