2 c. flour
1 c. quick or old-fashioned 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. granulated sugar
1 egg, slightly beaten
1 tsp. vanilla
1 c. Libby's solid pack pumpkin
1 c. semi-sweet real chocolate morsels
Assorted icing or peanut butter
Assorted candies, raisins or nuts

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 in pumpkin shape using a thin metal spatula. Add a bit more dough to form the stem. Bake 20 to 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 to 20 cookies.