4 c. all-purpose flour, unsifted
2 c. quick 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. raisins

Preheat oven to 350 degrees. Lightly grease pans. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter, gradually add sugars, beating until light and fluffy. Add egg, vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.

Stir in raisins. Bake 20-25 minutes until cookies are firm and lightly browned. Decorate using icing or peanut butter to affix assorted candies.