- 1 cup butter (no substitutes), softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 egg
- 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 white vanilla chips
- 1 cup chopped pecans
- PENUCHE FROSTING:
- 1/2 cup packed brown sugar
- 3 tablespoons butter (no substitutes)
- 1/4 cup milk
- 1 1/2 cups confectioners' sugar
- 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 in. 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. 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.