Lightly grease two cookie sheets with vegetable shortening or butter.
Pumpkin Puree (for dough):
To make your fresh pumpkin puree for the cookie batter, cut the pumpkin in half and scrape the insides. Remove stem. Cook the pumpkin in the microwave or roast in your oven. Cook until soft.
Once soft and cool enough to handle, scoop out inside from skin. Add to blender or food processor to make the puree.
In a large mixing bowl, mix the butter and brown sugar together until smooth. Mix in the eggs, pumpkin and vanilla. In a separate bowl, stir together the flour, baking soda, baking powder and spices. Combine the two bowls together. Stir until blended.
Stir in the chopped nuts and chocolate chips. Using a spoon or small ice cream scoop, drop the cookie dough onto the greased cookie sheet. Bake cookies in the oven for 10-15 minutes or until lightly browned.
Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.