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
DIRECTIONS:
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.
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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