Pumpkin Cookies

When I was little, my mom was the leader of my girl scout troop.  She would always have a fun activity for us to do and this was the Halloween Tradition.  We would make the pumpkin cookies, then decorate the cookies as we saw fit, using cream cheese frosting, licorice, raisins, chocolate, peanut butter.  The cookies are also great in regular oatmeal cookie size.

Ingredients
2 cup flour
1 cup quick or old fashioned uncooked oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup Libby's Solid Pack Pumpkin (in the dark brown can, not the Pumpkin Pie Filling)

Preparation

1. Preheat oven to 350*
2. Combine flour, oats, baking soda, cinnamon and salt
3. Cream butter, gradually add sugars, beating until light and fluffy.
4. Add egg and vanilla. Mix well.
5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in morsels of chocolate or stir in raisins (optional -- I never add them, but if you do, it's 1 cup each)
6. For pumpkin shaped cookies: Drop 1/4 cup dough onto lightly greased cookie sheet.  Spread into pumpkin shape, using a thin metal spatula...try to keep the cookie about 1/4-1/2 inch thick.  Add a bit more to form the stem.
7. For regular shaped cookies: Drop 1 inch balls on a lightly greased cookie sheet, approx. 1 inch apart.
8. Bake 20-25 minutes until cookies are firm and lightly browned (you want them to be a little moist).
9. Remove from cookie sheet, cool on racks
10. Decorate using anything edible.  Suggestions: Cream cheese frosting (on blog), peanut butter, chocolate, raisins, chocolate chips, candy corn, licorice, sprinkles.