INGREDIENTS:

2 c. flour
1 c. quick oats, uncooked
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. butter, softened
1 c. firmly packed brown sugar
1 c. sugar
1 egg, slightly beaten
1 tsp. vanilla
1 c. solid packed pumpkin
1 c. semi-sweet real chocolate chips, asst. icing or peanut butter, asst. candies, raisins or nuts

DIRECTIONS:

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon and salt. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape, using a thin metal spatula. Add a bit more dough to form a stem. Bake 20-25 minutes until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts. Yields 19-20 cookies.

VARIATION: Substitute 1 cup raisins for morsels.

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