Ingredients
1 cup butter, softened1/2 cup sugar1/2 cup packed brown sugar1 large egg, room temperature2 teaspoons vanilla extract1 cup canned pumpkin2 cups all-purpose flour3-1/2 teaspoons pumpkin pie spice1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 package (10 to 12 ounces) white baking chips1 cup chopped pecansPENUCHE FROSTING:1/2 cup packed brown sugar3 tablespoons butter1/4 cup 2% milk1-1/2 to 2 cups confectioners’ sugar
Preparation
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove to wire racks to cool.
For frosting, combine brown sugar and butter in a small saucepan. Bring to a boil; cook over medium heat until slightly thickened, about 1 minute. Cool for 10 minutes. Add milk; beat until smooth. Beat in enough confectioners’ sugar to reach desired consistency. Spread over cooled cookies.
