1 cup softened salted butter (2 sticks, 8 oz, 1/2 lb)
1/2 cup sugar
1/2 cup packed brown sugar
1 lg egg, beaten
1 tsp baking powder
1 tsp baking powder
1/4 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp cardamom (or an extra 1/2 tsp cinnamon, but cardamom is better!)
1 cup canned pumpkin (NOT pumpkin pie filling!)
2 cups flour, packed
2 cups (12 oz pkg) white chocolate chips
1 cup chopped pecans (measure after chopping)

you can either spray your cookie sheets with pam or another nonstick cooking spray, or  ine them with parchment paper. either way will work fine.

mix the white sugar with the brown sugar. stir until the mixture is a uniform color.

add the sticks of softened butter and beat until the mixture is light and fluffy.

add the beaten egg and mix it in thoroughly.

stir in the baking powder, baking soda, and salt. mix them in thoroughly.

mix in the nutmeg, cinnamon, & cardamom. (you can substitute 2 tsp pumpkin pie spice for the nutmeg, cinnamon & cardamom,)

measure out 1 cup of pumpkin and add it to your bowl. stir it in until the mixture is smooth.

add the flour in half-cup increments, stirring the batter smooth after each addition.

add the white chocolate chips. mix then in and then add the chopped pecans. stir everything in thoroughly.

use a teaspoon to scoop out some dough and drop it on your cookie sheet. these cookies will be small, but they will spread out when they bake. place the cookie dough balls 3 to a horizontal row, 4 rows to a cookie sheet.

bake at 350° for 12-14 minutes, or until they are firm.

remove the cookie sheets from the oven and let the cookies set up for 2 minutes. then use a metal spatula to remove the cookies from the cookie sheets and transfer them to a wire rack too cool completely.

when all the cookies are baked and cooled it’s time to frost them.

FROSTING:

1/2 cup packed brown sugar
3 tbs salted butter
1/4 cup milk (I prefer half-and-half)
1-1 1/2 cups 10x sugar (no need to sift unless you have big lumps)

combine the brown sugar and butter in a saucepan and bring it to a boil on the stove over medium-high heat.

boil the mixture for 1 minute or until it’s slightly thickened.

pull the saucepan off the heat and cool the mixture for 10 minutes.

add the milk (or half-and-half) and beat the mixture until smooth.

add the 10x sugar by half-cup increments, stirring after each addition. keep adding the 10x sugar until the mixture reaches spreading consistency.

frost the cookies. if you’d like to dress them up a bit, place a half pecan on top of each cookie before the frosting hardens.

NOTE: IF YOU DON’T HAVE TIME TO COOK THE FROSTING, OR YOU HAVE ANXIOUS PEOPLE WAITING TO EAT THEM, YOU CAN SKIP THE FROSTING & JUST SPRINKLE THE COOKIES WITH 10X SUGAR.

makes approximately 6 dozen cookies, depending on cookie size.