Preheat oven to 350F.
Cream together in a large bowl:
1/2 c. softened butter
1/2 c. white sugar
1/2 c. brown sugar
Add and mix well:
1 egg
1 tsp vanilla
Stir in:
1/2 c. pumpkin puree (blot with paper towel to get out some of the moisture)
Whisk together in a small bowl:
1 c. flour
3/4 c. old fashioned oats (large flake)
1/2 tsp. baking soda
1 tsp cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
Stir the dry ingredients into the wet a bit at a time just until a dough forms and the flour is incorporated.
Fold in:
1/2 c. chocolate chips or chopped nuts or chopped dried cranberries
Chill the dough for 30 minutes then drop by tablespoon onto parchment lined baking sheets.
Bake in preheated oven for 18-20 minutes until cookies are just lightly browned at the edges and underneath.
Cool on a wire rack and enjoy!
These cookies freeze very well!