2 c. flour
1 c. quick or old fashioned oats, uncooked
1 c. granulated sugar
1 egg, slightly beaten
1 tsp. vanilla extract
1 can canned or fresh pumpkin
1 c. chopped pecans
1 c. firmly packed brown sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. butter, softened

Preheat oven 350 degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter gradually; add sugar, beating until fluffy. Add eggs and vanilla; mix well. Gradually add pumpkin and dry ingredients. Drop about one tablespoon of dough per cookie. Bake about fifteen minutes or until lightly brown.