Shelly's Recipe

PUMPKIN JUMBLES

Category: Cookies

2 cups flour
1 cup old-fashioned oatmeal, uncooked
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 cup butter, softened
1/2 cup shortening
1 cup dark brown sugar
1/2 cup granulated sugar
1 tbsp molasses
1/2 tsp vanilla extract
1 egg
1 cup canned pure pumpkin
1/2 cup flaked coconut
3/4 cup dried cranberries
1/2 cup chopped pecans
1 cup confectioners' sugar
2 tbsp apple cider

Preheat oven to 350. Combine flour, oatmeal, soda, cinnamon, ginger and salt in a bowl. Set aside. With a mixer, combine butter and shortening with sugars. Beat together until light and fluffy. Add molasses, vanilla and egg. Mix well. Alternate additions of dry ingredients and pumpkin. Stir in coconut, dried cranberries and pecans. Refrigerate dough about 1 hour.

Remove cookie dough from refrigerator and drop by rounded tbsp onto lightly greased baking sheet. Flatten slightly with the back of a spoon.

Bake cookies 12 to 15 minutes or until they are firm and lightly browned. Remove from oven and allow cookies to cool on baking sheet for five minutes. Transfer cookies to wire racks to finish cooling.

For the glaze: Combine confectioners sugar and apple cider. Stir until smooth and well blended. Lightly glaze each cooled cookie with a pastry brush. Makes about 3 1/2 to 4 dozen cookies.