4 c. unsifted all-purpose flour

2 cups quick or old fashioned oats, uncooked

2 t. baking soda

2 t. ground cinnamon

1 t. salt

1-1/2 cups butter or margarine, softened

2 cups firmly packed brown sugar

1 cup granulated sugar

1 egg

1 t. vanilla extract

1 can (16 oz.) solid pack pumpkin

1 cup semi-sweet chocolate chips

Assorted icings or peanut butter

Assorted candies, raisins or nuts


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 additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. For each cookie, drop 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 at 350 degrees, 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheet; cool on rack. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts.


Yields about 34 large cookies.