2 c. flour
1 c. (uncooked) oats
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. butter, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 tsp. vanilla
1 c. pumpkin
1 c. semi sweet chocolate chips
For decorating: assorted icing or peanut butter, nuts, assorted candies, raisins)

Preheat oven to 350 degrees. Combine flour, oats, 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 thin metal spatula. Add a bit more dough for stem. Bake 20 to 25 minutes until cookies are firm and lightly browned. Cool on racks. Decorate using icing or peanut butter to affix assorted candies, raisins or nuts. Yields 19 to 20 cookies. Variation: substitute raisins for morsels.