One good recipe is the pumpkin chocolate chip cookie recipe from the Food Network. Canned pumpkin puree is blended with sugar, flour, baking soda, chocolate chips and spices such as ginger and cinnamon before being spooned onto a cookie sheet and baked.
To make pumpkin chocolate chip cookies, beat 1 cup of softened butter with a mixer until it is smooth. Gradually beat in 1 cup of white sugar and 1 cup of light brown sugar then beat in 2 large eggs, one at a time. Then, mix in 1 teaspoon of vanilla extract and 1 cup of canned of pumpkin puree. In another bowl, whisk together 3 cups of flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground ginger and 1/2 teaspoon each of ground cinnamon, ginger, nutmeg and cloves.
Add the flour mixture to the wet mixture in thirds, blending as you go. Stir in 2 cups of semi-sweet milk chocolate chips and then scoop the dough by spoonfuls onto a cookie sheet that has been sprayed with cooking spray or lined with parchment paper. Bake for 15 to 20 minutes at 350 F, or until the edges of the cookies have browned slightly. Remove the cookies from the baking sheet and cool for two minutes before serving them.