Preheat oven to 350°F and lightly grease cookie sheet or line with parchment paper to prevent sticking.
With an electric mixer using paddle attachment, cream together shortening and sugars until smooth.
Add eggs, pumpkin and vanilla extract and blend until smooth.
In a separate bowl, blend together baking soda, salt, cinnamon, pancake mix and flour.
Gently fold dry ingredient mixture into wet mixture to combine.
Fold in oatmeal and pecans. Do not over mix.
Allow batter to chill about 30 minutes.
Place tablespoon sized scoops onto prepared cookie sheet and bake for about 11-13 minutes or until golden brown.
Allow to cool before serving
Serving Size 1 Cookie
Servings 24
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