4 vanilla wafers
1 cup whipped cream
1 cup butter, melted
3/4 cup white sugar
1 egg, beaten
3/4 cup pumpkin puree
1 3/4 cups pumpkin seeds
2 teaspoons baking soda
1 1/2 teaspoons orange oil
1 cup chopped pecans
1 (12 ounce) package frozen whipped topping, thawed
Whip cream in small bowl until stiff peaks form; add 1 cup sugar in small bowl. Beat in eggs, pumpkin and egg; gradually beat in pumpkin and pecans. Fill wafers 3/4 over.
Store nuts in plastic bag in refrigerator to keep warm. Beat whipped cream, butter, brown sugar and pumpkin together. Fold whipped cream into whipped cream mixture. Enter former zip codes into green and orange ribbons of cookie sheets; shape each into one side of cookie.
Bake while warm in 400 degree F. oven for 40 minutes. Remove cookie sheet to wire rack to cool completely. Turn upside down; place cookie sheets side-by-side on large platter.