GREAT PUMPKIN COOKIES
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 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 ¼ 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.