PUMPKIN COOKIES

4 cups unsifted all-purpose flour
2 cups quick or old fashioned oats, uncooked
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt morsels.
1-1/2 cups butter or margarine, softened
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 can (16 oz) Libby's Solid Pack Pumpkin
1 cup real semi-sweet chocolate morsels
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 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 at 350 degrees, 20-25 min., 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 about 32 large cookies.

VARIATION:
Substitute 1 cup raisins for morsels.

NOTE: Dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed.

PUMPKIN COOKIES

cream together
1 cup shortening (margarine)
1 cup sugar

add
1 cup canned pumpkin
1 egg
1 tsp vanilla

in a separate bowl sift
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

add flour mixture to pumpkin mixture a little at a time

add 1/2 cup nuts, raisins or dates
bake at 350 degrees for 10 to 12 minutes

Frosting:
boil for 2 minutes 1-1/2 tbsp butter
2 tbsp milk
1/4 cup light brown sugar

cool
Then add 1/2 powdered sugar, small dash vanilla