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Ghostbuster Halloween Cookies

1 c Quick oats, uncooked
1 ts Baking Soda
1 ts Cinnamon
1/2 ts Salt
1 c Butter
1 c Brown sugar
1 c Granulated sugar
1 Egg, slightly beaten
1 ts Vanilla
1 c Canned pumpkin
1 c 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.


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