4 c. unsifted all-purpose flour
2 c. quick or old fashioned oats, uncooked
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 1/2 c. butter, softened
2 c. firmly packed brown sugar
1 c. granulated sugar
1 egg
1 tsp. vanilla extract
1 (16 oz.) can Libby's Solid Pack Pumpkin
1 c. real semi-sweet chocolate morsels
Assorted icings or peanut butter
Assorted candies, raisins or nuts

Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside.

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 stem. Bake at 350 degrees for 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. Yield: about 32 large cookies. Variation: Substitute 1 cup raisins for morsels.

NOTE: Dough may be frozen in air tight container. Thaw in refrigerator; bake as directed.