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1
In a large bowl mix together the dry ingredients: Flour, Chocolate Jello Instant Pie Filling, Baking Soda, Baking Powder, Cinnamon, Ground Nutmeg, and Sugar.
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2
Set aside.
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3
In a small bowl mix the wet ingredients: Butter, Pumpkin, Egg, Vanilla Extract, and milk.
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4
Slowly add the wet mixture to the dry mixture you may use a hand mixer at first but it will become sticky and you will have to finish mixing with a large wooden spoon -- unless you have a large Kitchen Aid counter top mixer.
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5
Once throughly mixed fold in the pecans and the white chocolate chips.
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6
(u can use more chips and nuts if u like as i was just using up what I had on hand, personally i will be adding more the next time I decide to make these.
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7
).
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8
Spray a cooking sheet with Pam or Baker's Joy and pre-heat the oven to 350.
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9
Using a tablespoon, spoon the batter onto the cookie sheet(s).
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10
Caution these do not spread out like a normal cookie, they bake like oatmeal cookies so do not place large mounds on the cookie sheet.
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11
Bake for 10 minutes.
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12
Should be moist with an almost fudge brownie like texture towards the top of the cookie.
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13
Tastes just as good the next day, if not better.
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14
Serving is approximate.
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15
(cooking time is per batch).
