Preheat oven to 375 °F.
With an electric mixer, cream together margarine and sugars. Mix in pumpkin. Add baking powder, baking soda, spices, and 1 cup flour. Mix well. Add in remaining 3/4 cup flour and mix well. Stir in oats.
Form rounded teaspoons of the dough into balls. Flatten slightly and place on cookie sheet. (You can also just drop teaspoonfuls of dough onto the cookie sheet but they turn out a bit ugly.)
Bake for 10-12 minutes or until the edges brown slightly. Let set for about a minute on the cookie sheet and then remove to cool on a wire rack.
I created this recipe because I didn’t want to be left out of all the Iron Chef fun. I wanted an oatmeal cookie to help with my milk supply for my littlest one and wanted a little something “festive” for a change. I like baking cookies because they mix together quickly and are quite forgiving in terms of changing ingredients. I often keep the left-over dough in the refrigerator for a few days so that my kids can have them freshly baked as a warm treat. These cookies would go well with hot apple cider after a cool afternoon outside.