Yummy oatmeal cookies, shaped like pumpkins, are frosted and decorated with 'pumpkin faces' using harvest-colored candy-coated chocolates.

Happy Pumpkin Faces

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon

2 cups packed brown sugar
1/2 cup butter or margarine
1/2 cup vegetable shortening
2 large eggs
2 cups quick-cooking oats
1 cup harvest colored candy-coated chocolates
1 (16-ounce) container ready-made vanilla frosting
Food coloring
Additional harvest colored candy-coated chocolates for decorating

1. Preheat oven to 350°F (175°C).
2. In a medium bowl combine flour, baking soda, salt and cinnamon, mixing well; set aside.
3. In large mixing bowl, cream sugar, butter and shortening together until lightly fluffy. Add eggs and beat well. Stir in flour mixture until just mixed. Fold in the oats and chocolates.
4. Roll heaping tablespoonfuls of dough into balls and place about 3-inches apart onto non-stick baking sheets. Press dough into the shape of a pumpkin. Add a bit of dough for stem.
5. Bake 12 to 14 minutes or until lightly browned. Transfer to wire racks to cool completely.
6. Spread with frosting, tinted with food coloring if desired; decorate with harvest colored candy-coated chocolates for the eyes and smile.

Makes about 3 dozen cookies.