Pumpkin Chocolate Chip Pecan Cookies

This is the recipe I mentioned in a comment yesterday. I found this recipe originally in the NY Daily News - the Wed before Halloween - and I've been making it in the beginning of November ever since - this was originally 1985, I found the original clipping awhile back. I can't believe I've been making these cookies since 1985. Wow. A family favorite.

I make one batch without nuts as my son is allergic. They are good either way and they keep well in a tight container. They freeze amazingly well too.

2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cloves

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1 cup quick cooking oats

1.5 cups unsalted butter, soft

1 cup dark brown sugar (altho light brown sugar works well too)

1 cup granulated sugar (I've subbed Splenda and it works)

1 cup unsweetened pumpkin puree (NOT Pie mix)

1 tsp vanlla extract, pure preferred

1 egg, lightly beaten

1 cup semi-sweet chocolate chips (I usually use many more)

1.5 cups pecans, chopped

Sift together the flour, baking soda and spices. Mix in the oatmeal with a spatula. Set aside.

In a large bowl, cream butter, then beat in the sugars, pumpkin, vanilla and eggs. On LOW speed, add flour-oat mixture.

Stir in chips and nuts by hand. Mix well.

Chill dough for 1 hour (any longer and it gets too hard to scoop). Drop dough by tablespoonfuls, on well greased cookie sheets (or silpat lined). Place them 2 inches apart. Bake each sheet on middle level of oven in a preheated 350 degree oven for 10-15 minutes.

Remove pan immediately and transfer to cooling racks. Store at room temperature in an airtight container.

Unbelievably good cookies!

RisaG