Great Pumpkin Cookies

After so many reviews saying that pumpkin cookies were cakey, I tried this one from Quakeroats.com and it was not. It was very good. I used fresh pumpkin and I added a cup of chocolate chips to half of the batter...also very good!

• Ready In: 25 mins
• Yields: 20 cookies

Ingredients

• 2  cups all-purpose flour
• 1 1⁄3 cups Quaker Oats (quick or old fashioned, uncooked)
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 lb butter or 1⁄2 lb margarine, softened
• 1  cup granulated sugar
• 1  cup  firmly packed brown sugar
• 1  cup Libby's canned pumpkin
• 1  large egg
• 1  teaspoon vanilla
• 3⁄4 cup  chopped walnuts
• 3⁄4 cup raisins
•  decorating  icing or   semi-sweet chocolate chips or   candies or  raisins (optional) or   nuts (optional)

Directions

1. Heat oven to 350°F Grease baking sheets.
2. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. Bake 14 to 16 minutes or until cookies are firm and lightly browned. Cool 2 minutes on baking sheets; remove to wire racks. Cool completely.
4. Decorate as desired with icing, chips, candies, raisins or nuts.