I made mine without frosting because I don't really dig frosted cookies.Plus, I omitted the pecans because...I didn't want to pay for them. Ha, ha! I economize in the weirdest ways.
1 cup butter, softened
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 package (10 to 12 ounces) white baking chips (I bought the white chocolate chips with the simplest ingredient list, which ended up being the Private Selections brand from Kroger. I was surprised that some of the fancier brands were filled with a long list of sketch ingredients.)
1 cup chopped pecans (I omitted these)
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, vanilla and pumpkin. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips and pecans.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until firm. Remove to wire racks to cool.
Yield: About 2 1/2 dozen large cookies