• Cooking Time: 20 to 25
• Servings: 32
• 4 cups unsifted all-purpose flour
• 2 cups quick/old fashioned oats, uncooked
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• (put all those ingredients in a smaller bowl)
• 1 1/2 cups butter/margarine, softened
• 2 cups firmly packed brown sugar
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 can (15 oz.) Libby's Solid Pack Pumpkin
• 1 cup golden raisins.

1. Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt; set aside.
2. Cream butter; gradually add sugars, beating until light and fluffy.
3. Add egg and vanilla; mix well.
4. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
5. Stir in morsels.
6. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin metal spatula.
7. Add a bit more dough to form stem.
8. Bake at 350, 20-25 min., until cookies are firm and lightly browned.
9. Remove from cookie sheets; cool on racks. Decorate, using icing or peanut butter to affix assorted candies, raisins or nuts.
10. Yields about 32 large cookies.
11. VARIATION: Substitute 1 cup raisins for morsels. NOTE: Dough may be frozen in air-tight container. Thaw in refrigerator; bake as directed.

Every year around Thanksgiving my Mom has made these cookies for as long as I can remember, and they are my favorite! I have made them for the last couple of years myself and they always fly off the plate. I hope your family enjoys them as much as mine does!