Great Ghost Pumpkin Cookies

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.