1. Preheat oven to 350 F.
2. Line baking sheets with parchment paper
3. Combine flour, oats, soda, cinnamon and salt in medium sized bowl. set aside.
4. Cream butter and oil together until blended.  Add brown sugar and granulated sugar, Beat until smooth and creamy. Add pumpkin. Beat to blend.
5. Add the egg and vanilla extract.  Beat to mix.
6. Add flour mixture to pumpkin mixture.  Dough will be soft.  If it is too soft add 1/4 cup all purpose flour.  Add mini chocolate chips. Stir to combine.
7. Using a 1/4 measuring cup or large ice cream scoop.  Scoop dough into rounds.  Place on baking sheet and with floured fingers, flatten out dough into a pumpkin shape.  Form a stem with an additional piece of cookie dough.
8. Bake cookies for 20-25 minutes until slightly browned.  Rotate baking pans in oven for even baking.
9. When cookies are completely cool,  Frost and decorate as desired.  Store in air tight container.

Frosting cookies

Tint one & half cans of buttercream frosting with orange food gel. Tint remaining 1/2 can of frosting with leaf green food gel.  Fill disposable piping bag fitted with leaf tip # 67 with tinted green frosting. After spreading orange buttercream over the cookie, pipe green leaves.  With small flat edge off set spatula form grooves in orange buttercream to resemble pumpkin lines.