Pumpkin White Chocolate Chip Cookies

Recipe From: Laura

Brooklyn needed to bring some cookies to mutual the other night.  So I thought it would be fun to branch out from the usual choc. chip or sugar cookies and try something new. These were scrumptious!!  :)   

1 cup (2 sticks) of butter

2 cups dark brown sugar
1 egg
2 teaspoons vanilla extract
3/4 cup canned pure pumpkin
2 1/2 cups all-purpose flour Plus 2 Tablespoons
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1  1/4 teaspoons cinnamon                                                                                       
3/4 teaspoon ground ginger                                                                                        
1/2 teaspoon ground nutmeg                                                                               
1/2 teaspoon ground allspice                                                                                       
12 ounces white chocolate chunks                                                                                   
1  1/2 cups chopped pecans

Preheat oven to 350 degrees F.  In a large mixing bowl, cream together the butter, sugar, egg and vanilla with an electric mixer. Add pumpkin and mix well.

In a separate bowl, stir together the flour plus the 2 tbsp, salt, baking powder, baking soda, and pumpkin pie spice.

Combine the dry ingredients with the wet ingredients and mix well.

Add white chocolate and pecans and stir until combined.  Fridgerate 30-45 min.

Measure lil less than 1/4 cup portions 2 inches apart onto a baking sheet that is lined with parchment paper. Smash down just slighly. Bake cookies for 14 min. or until they are just beginning to brown.  Cookies will seem undercooked when they come out, but when cool, they will be crispy around the edges and soft in the center.  *Another suggestion is to bake at 325 for 16 min.*