2 c. all-purpose flour
1 c. rolled oats
1 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1 c. butter, softened
1 c. firmly packed brown sugar
1 c. granulated sugar
1 egg, slightly beaten
1 tsp vanilla
1 c. pureed pumpkin
1 c. chocolate chips
Preheat oven to 350 degrees (F). Cream together butter and sugars, beating until light and fluffy. Add egg and vanilla; mix well. In separate bowl, mix together the flour, oats, baking soda, spice and salt. Alternate additions of the dry mixture with pumpkin to the butter mixture, mixing well after each addition. Stir in chocolate chips.
Lightly grease a cookie sheet or cover with parchment. Drop 1/4 cup dough ( use small cookie scoop) onto prepared pan. Spread into a pumpkin shape or circle with thin metal spatula. Bake 20-25 minutes, until firm and lightly browned. Remove from cookie sheet and cool on rack.
Yield: 20 cookies.
Variation: Use colored frosting, candies, etc to decorate with pumpkin faces.
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