Great Pumpkin Cookies
2 c Flour
1 c Quick oats, un-cooked
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margarine;softened
1 c Brown sugar, packed
1 c Granulated sugar
1 Egg; slightly beaten
1 ts Vanilla
1 c Libby's solid-pack pumpkin
1 c Semi-sweet morsels
Preheat oven to 350 degrees. Combine flour, oats, baking soda,cinnamon and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix. 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 dough into a pumpkin shape using a thin metal spatula. Add a bit more dough to form stem.
Bake 20-25 minutes, til 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.
Can substitute 1 cup raisins for chocolate morsels.
Can also make these into ghost shapes. Spread with white royal icing.
Trim brown face features with tube-icing.