Great Ghost Pumpkin Cookies

2 cups flour
1 cup quick or old-fashioned oats, uncooked
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter or margarine-softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg slightly beaten
1 tsp vanilla extract
1 cup canned pumpkin
1 cup semi-sweet chocolate morsels or raisins
White frosting (canned or from a powdered mix, to taste)
1 pkg icing tube, dark color

Pre-heat oven to 350* degrees. Combine flour, oats, baking soda, cinnamon and salt; set aside.

Cream butter or margarine; gradually add brown sugar and granulated sugar, beating until light and fluffy.

Add egg and vanilla to sugar mixture, blending well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.

Stir in chocolate morsels or rasins. For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread dough into ghost shape using a thin metal spatula, or make a ghost pattern as a guide. (For pattern, cut heavy paper into a 4 3/4-inch circle. With pencil, draw a large S through center; cut on pencil line to make two ghost shapes.)

Bake 20 to 25 minutes, until cookies are firm and lightly browned. Remove from cookie sheets; cool or racks. Spread with white frosting and use packaged icing tube to make faces.

Yield 19 to 20 large cookies.