Ingredients

• 2 ¼ cups Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour
• 2–4 tbsp additional Flour, as needed
• ½ cup Chopped Pecans
• 2 tsp Pumpkin Pie Spice
• ½ tsp Kosher Salt
• ¼ tsp Baking Soda
• 1 cup Butter or Non-Dairy Alternative, room temperature
• ¾ cup Granulated Sugar
• ¼ cup Brown Sugar
• ¼ cup Pumpkin Puree
• 1 tsp Vanilla Extract

Directions

1. In a medium bowl, combine flour, pecans, spices, salt and baking soda; set aside. Combine butter, sugars, pumpkin puree and vanilla and mix until well combined and just fluffy, about 7 minutes. Add dry ingredients to butter mixture and mix until evenly combined, about 2 minutes.
2. Turn dough out onto an 11 x 17-inch piece of parchment or waxed paper. Shape into a solid 17-inch log, about 1 ½ inches in diameter and in any shape you choose. Wrap in parchment or waxed paper and chill at least 2 hours or up to 2 days.
3. To bake, preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. Slice the cookies ¼-inch thick. Space on the prepared baking sheet, about 2 inches apart. Bake until the centers are set and the edges are just beginning to color, 8–12 minutes. Let cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely before decorating and/or enjoying.