Ingredients
-
1 cup butter, softened (no substitutes)
-
1/2 cup sugar
-
1/2 cup packed brown sugar
-
2 teaspoons vanilla extract
-
1 cup canned pumpkin
-
2 cups all-purpose flour
-
3 1/2 teaspoons pumpkin pie spice
-
1 teaspoon baking powder
-
1 teaspoon baking soda
-
1/4 teaspoon salt
-
1 (11 ounce) package white chocolate chips or 1 (11 ounce) package white vanilla chips
-
1 cup chopped pecans
-
-
1/2 cup packed brown sugar
-
3 tablespoons butter (no substitutes)
-
1/4 cup milk
-
1 egg
Instructions
- In a mixing bowl, cream butter and sugars. Beat in egg, vanilla and pumpkin.
- Combine dry ingredients; gradually add to the creamed mixture. Stir in chips and pecans.
- Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 350 degrees F for 12-14 minutes or until firm.
- Remove to wire racks to cool.
- For frosting:
- Combine brown sugar and butter in a saucepan and bring to a boil; cook over medium heat for 1 minute or until slightly thickened. Cool for 10 minutes.
- Add milk; beat until smooth.
- Beat in enough confectioners' sugar to reach desired consistency.
- Frost cookies.