2 1/4 c. all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking soda
2 sticks (1 cup) unsalted butter
1 1/2 c. (packed) dark brown sugar
1 cup solid-pack unsweetened pumpkin puree
2 large eggs
1 Tbsp. vanilla extract
1 bag white chocolate chips
1 cup pecan halves and pieces, toasted
Preheat the oven to 300. In a small bowl, whisk together the flour, pumpkin pie spice, and baking soda. In a medium bowl with an electric mixer, cream the butter and sugar. Beat in the pumpkin puree. Beat in the eggs and vanilla. Beat in the flour until combined. Stir in the white chocolate and pecans.
Drop the dough by rounded Tbsp., 2 inches apart on an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to a wire rack to cool.
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