Pumpkin Cookies

2 cups flour
1 cup quick oats, uncooked
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 cup butter or margarine, softened
1 cup brown sugar, packed
1 cup sugar
1 egg, slightly beaten
1 tsp. vanilla
1 cup solid-pack pumpkin
1 cup 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 or ghost shape using a thin metal spatula. Or make a quick ghost or pumpkin pattern of heavy paper. Make 2 or three poses for realism. Bake 20-25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Spread with a cookie icing. Trim brown face features with tube-icing. Yields 19-20 large cookies.

Thanks to Shawn's Recipe Kitchen for this recipe.