2 cups self-rising flour
1 cup rolled oats
1 teaspoon ground cinnamon
1 cup butter or margarine, softened
1 cup firmly packed brown sugar
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1 cup canned pumpkin
1 cup semisweet chocolate morsels

Preheat oven to 350°F.  Spray baking sheets with non-stick vegetable spray.

In a medium bowl, combine flour, oats, and cinnamon; set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy.  Add egg and vanilla, mixing well.  Add flour mixture and pumpkin alternately, mixing well after each addition.  Stir in chocolate morsels.  Drop by tablespoonfuls, 2-inches apart, on prepared baking sheets.

Bake 15 to 20 minutes or until cookies are firm and lightly browned.  Remove from baking sheets; cool on a wire rack.

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