These pumpkin icebox cookies are soft and fluffy, with just the right amount of pumpkin, warm spices, and hints of white chocolate chips and toasty pecans to create the perfect bite.
0 In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
1 In a large bowl, add the butter and sugar. With a hand-held mixer or stand mixer, whip the butter and sugar on high speed until the mixture is slightly fluffy.
2 Add the vanilla and pumpkin to the butter mixture, then beat with the mixer on high speed until fully combined.
3 Gradually add the flour into the butter mixture ½ cup at a time, mixing on high speed, until you can no longer see the flour and a thick dough has formed.
4 Stir the chocolate chips and pecans into the dough.
5 Lay out two pieces of parchment paper then set half of the dough on each piece of paper.
6 Roll the dough into two equally-sized rolls, each 1 1/2-2 inches thick. Then, roll the paper around the dough and twist the ends until dough is securely wrapped. Refrigerate dough for 2 hours, until firm.
7 Preheat the oven to 350 F.
8 Line a baking sheet with parchment paper.
9 Remove the dough from the parchment paper and cut 1/2 inch thick slices. Lay the slices on a parchment paper-lined baking sheet and bake for 10-12 minutes, until cookies have slightly spread and begun to brown on top.
10 Remove from the oven and let cool. Enjoy!
