INGREDIENTS:

2 c. flour
1 c. uncooked oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. butter
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 c. Libby solid pack pumpkin
1 c. semi-sweet chocolate chips
Assorted icing or peanut butter
Assorted candies, raisin or nuts

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon, and salt. Cream butter. Gradually add sugar beating until light and fluffy. Add egg and vanilla; mix well. Alternately additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels.

DIRECTIONS:

For each cookie, drop 1/2 cup dough onto lightly greased cookie sheet. Spread into pumpkin shape using a thin metal spatula. Add a bit more dough to form stem. Bake 20-25 minutes until cookies are firm and lightly browned. Remove from cookie sheets cooling 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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