Great Ghost Pumpkin Cookies

2 c Flour
1 c Quick oats; raw
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter or margerine; soften
1 c Brown sugar; packed
1 c Granulated sugar
Egg; slightly beaten
1 ts Vanilla
1 c Libby’s solid-pack pumpkin
1 c 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 ghost shape using a thin metal spatula. Or make a qiuck ghost pattern of heavy paper. Make 2 or three poses for realism.
Bake 20-25 minutes, til cookies are firm and lightly browned. Remove from cookie sheets; cool on racks. Spread with white royal icing. Trim brown face features with tube-icing. Yeilds 19-20 large cookies.

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