The Best Pumpkin Cookies Ever

These pumpkin cookies aren't the Best Pumpkin Cookies Ever just because they're giant enough to put a jack-o-lantern face on -- but they're also rediculously cakey and moist, full of chocolate chips, and did I mention that they're gigantic?!

My mom found this recipe on an M&M's magazine ad in the 1980s and we made them every year since as I was growing up.  Food (especially deserts!) is a great way for me to remember my childhood and pass on and create traditions for my son now.  Even though Nathan is too young to really participate in a meaningful way, I love making the things I made with my mom all those years ago.  These are one of my very favorites.  The recipe is below, including some tips of my own. Please enjoy!

Pumpkin Cookies

2 cups flour
1 cup oats (uncooked)
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 stick butter, softened
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg, slightly beaten
1 tsp vanilla extract
1 cup solid pack pumpkin (not pumpkin pie filling)
1 cup semi-sweet chocolate chips (you can even add a little more, up to a cup and a half total)
Assorted icings, peanut butter, raisins, M&Ms, candy corn

Preheat oven to 350 degrees F. Combine flour, oats, baking soda, cinnamon and salt. In the bowl of your stand mixer, cream butter and gradually add sugars, beating until light and fluffy.  Add egg and vanilla; mix well.

Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  Stir in morsels.  For each cookie, drop 1/4 cup dough onto lightly greased or parchment paper-covered cookie sheet. Spread into a pumpkin shape using a rubber spatula and add a bit more dough to form the stem.

Bake 20 to 25 minutes, until cookies are firm and lightly browned. Remove from cookie sheet after 1-2 minutes and cool on racks.  When completely cool, decorate using icing or peanut butter and affix assorted candies, raisins or nuts.  Variation: Substitute 1 cup raisins in place of chocolate chips.

Cookies should be cake-like and moist.  Be sure not to over bake!

P.S. I'm eating one of these cookies now!
P.P.S. They freeze very well after baking, so you freeze half the batch and enjoy them at your own pace.
P.P.P.S. I wonder how many people still have this recipe from the original 1980s ad (if that even is the original one).  Whoever sold this recipe to M&M's or the marketing company who made the ad, I can guarantee they didn't get paid enough.  It's abosolute GOLD!