These are a big hit with my family and friends around Thanksgiving:

Pumpkin Chocolate Chip Cookies
Makes 50 (sometime a lot more)

2 c. all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cloves, allspice, nutmeg
1 c. quick cooking oats
1-1/2 c. unsalted butter, soft
1 c. dark brown sugar
1 c. granulated sugar
1 c. unsweetened pumpkin puree (I use Libby's sold pack)
1 tsp. vanilla extract
1 egg, lightly beaten
1 c. semi-sweet chocolate chips
1-1/2 c. chopped pecans

Sift together the flour, baking soda and spices, then mix in the oatmeal. Set aside.

In a large bowl of an electric mixer or food processor, cream the butter, then beat in the sugars, pumpkin puree, vanilla and egg.

On low speed (or pulsing food processor), add the flour-oat mixture.

Stir in the chips and nuts, mixing well.

CHill the dough for 1 hour. Drop the dough by rounded tablespoons on well-greased cookie sheets, spacing them 2" apart. Bake each sheet on the middle level of a preheated 350 degree oven for 10-15 minutes, until lightly browned.

Remove immediately and transfer to cooking racks to cool completely. Store in an airtight container at room temperature (altho' they freeze really well too).

Enjoy! They are delectable!!