2 c. flour
1 c. oats
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 c. soft butter
1 c. cooked, canned pumpkin
1 c. brown sugar, packed
1 c. white sugar
1 egg
1 tsp. vanilla
Icing (white sugar and milk)

Preheat oven to 350 degrees. Combine flour, oats, baking soda, cinnamon, and salt. Cream butter; add sugar, beating until light. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Drop by rounded teaspoons until cookies are firm and lightly browned. Cool on racks. Decorate with icing. Yields approximately 4 dozen cookies.