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 extract
1 c. Libby's solid pack pumpkin
1 c. semi-sweet real chocolate morsels
Assorted icings or peanut butter, candies, raisins or nuts

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

Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. 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 20-25 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 large cookies. Variation: Substitute 1 cup raisins for morsels.