2 cups flour
1 cup quick oats, uncooked
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup butter
1 cup brown sugar, packed
1 cup granulated sugar
1 large egg, beaten
1 tsp vanilla
1 cup pumpkin puree (canned or fresh)
1 cup semi-sweet chocolate chips (optional)
Preheat oven to 350F. Combine flour, oats, baking soda, cinnamon
and salt. Set aside. Cream the butter (or margarine). 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 if desired. For
each cookie, drop roughly 2 tsp dough for small cookies, 1.4 cup
for large cookies, onto lightly greased cookie sheet.
Bake for 10-15 minutes for small cookies, 20-25 minutes for large
cookies, until cookies are firm and lightly browned. Remove from
cookie sheets and cool on racks.
For additional decoration, you can frost with orange frosting and
outline a jack-o-lantern face in brown royal frosting.