1 cup Quick oats, uncooked
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
1 cup Butter
1 cup Brown sugar
1 cup Granulated sugar
1 Egg, slightly beaten
1 teaspoon Vanilla
1 cup Canned pumpkin
1 cup Semi sweet chocolate chips
Preheat oven to 350F. Combine flour, oats, baking soda, cinnamon and salt; set aside. Cream butter, gradually add in 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 chocolate pieces. For each cookie, drop 1/4 cup of dough onto greased cookie sheet, spreading dough into a ghost shape using a thin spatula. Bake 20 to 25 minutes until firm and lightly browned. Cool cookies, spread with white icing. Use tube icing and trim face features onto each ghost.