4 c. sifted flour
2 c. oats, uncooked
2 tsp. baking soda
2 tsp. 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
1 (16 oz.) can solid pack pumpkin
1 c. chocolate chips

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 adding dry ingredients and pumpkin, mixing well after each addition. Stir in chips.

For each cookie, drop 1/4 cup dough on a lightly greased cookie sheet. Spread to pumpkin shape, add a bit more dough for stem. Bake at 350 degrees for 20-25 minutes, until lightly brown and firm. Remove to wire rack to cool. Decorate with icing or peanut butter to afix candies, raisins and nuts to make faces. Yield: 32 large cookies

Variation: May add raisins instead of chocolate chips. Note: Dough may be frozen in airtight container. Thaw in refrigerator.