I have to admit, I over-baked these a little (you can tell from the colour) but dip them in your morning coffee or a glass of milk and they are perfect!
Ingredients:
2 tbsp butter
1 1/4 cup pecans, coarsely chopped
3 1/2 cups all-purpose flour
1 1/2 cups firmly packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 tsp. pumpkin pie spice
1/2 cup pumpkin puree
2 large eggs, lightly beaten
1 tbsp vanilla extract
1 1/4 cup white chocolate chips, separated
Directions:
Preheat oven to 350˚F.
Melt butter in a saucepan and add chopped pecans. Stir consistently on medium heat until browned. Set aside and allow to cool.
In a large bowl mix flour, brown sugar, baking powder, salt and pumpkin pie spice.
In a separate bowl combine pumpkin puree, eggs, and vanilla extract. Add to dry ingredients.
Knead dough on floured surface.
Add pecans and 1 cup white chocolate chips. Knead well.
Cut dough in half and shape into two logs.
Bake for 25-30 minutes.
Allow to cool for 15 minutes. Cut with a serrated knife.
Place back on cookie sheet with one cut side down. Bake for 8 minutes. Flip and bake for an additional 8 minutes.
Drizzle with melted white chocolate.
The Science of Baking 