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Pumpkin, Pecan and Chocolate Chip Cookies

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“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:
30mins
SERVES:
48-96
YIELD:
8 dozen
UNITS:
US

Ingredients Nutrition

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!

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