Pumpkin, Pecan and Chocolate Chip Cookies

These are so soft and moist and flavorful! My favorite fall cookie hands down! This is a huge recipe that can easily be cut in half but these cookies go so fast that you will be glad you made so many!

• Ready In: 30 mins
• Serves: 48-96
• Yields: 8 dozen

Ingredients

• 2  cups butter, softened
• 1 1⁄2 cups sugar
• 1 1⁄2 cups brown sugar
• 2  eggs
• 2  teaspoons vanilla extract
• 4  cups all-purpose flour
• 2  cups  quick-coooking oats
• 2  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 1 (15 ounce) can pumpkin
• 1  cup chocolate chips
• 1  cup  chopped toasted pecans

Directions

1. In a large mixing bowl, cream the butter and sugars together until light and fluffy. Beat in the eggs and vanilla.
2. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with the pumpkin in three batches.
3. Fold in the chocolate chips and pecans.
4. Drop by tablespoonfuls onto greased or non-stick baking sheets. Bake at 350F for 12-15 minutes or until lightly browned and set. Remove to wire racks to cool.
5. Yields about 96 cookies so you can get 48-96 servings based on either 1 or 2 cookies per serving - trust me no one will be able to eat just one!