2 cups flour
1 cup quick or old-fashioned oats, uncooked
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 teaspoon vanilla extract
1 cup Libby’s Solid Pack Pumpkin
1 cup semi-sweet real chocolate chips
Assorted icing or peanut butter
Assorted candies, raisins or nuts
Preheat oven to 350 F. Combine flour, oats, baking soda, cinnamon and salt. 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 morsels.
For each cookie, drop 1/4 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 20 to 25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies. raisins or nuts.
Yields 19 to 20 cookies
Variation: Substitute 1 cup raisins for chocolate chips.