My third Christmas cookie was an attempt to use up the pumpkin pie filling from the Pumpkin Cheesecake Cookies.  I still have a lot left, but at least some went to good use.

I based my recipe on this one, modifying it to use what I had in the kitchen.  I bet the original is awesome too. 

These cookies turned out great!  My mom liked them more than the Pumpkin Cheesecake Cookies, which she thought had too much pumpkin.  So, if you like pumpkin only mixed with other flavors, this one is for you.

Pumpkin White Chocolate Pecan Cookies
Adapted from Recipe Girl

2 cups all-purpose flour
1 tsp. baking soda
12 Tbs unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
2/3 cup canned pumpkin pie filling
1 1/4 cups old-fashioned oatmeal
2 cups white chocolate chips (I used Ghirardelli)
1 cup chopped pecans

Preheat oven to 350*.

Mix together flour and baking soda.  Set aside.

In a large bowl, cream together the butter and sugars until fluffy.  Mix in the egg and pumpkin pie filling until smooth.

Add the flour mixture to the butter mixture and stir until well combined.  Mix in oatmeal, white chocolate, and pecans and stir to combine. 

Refrigerate dough for at least 10 minutes.  When chilled, form dough into 2 inch balls and place 2 inches apart on baking sheets.  Bake for about 13 minutes.  Allow to cool for 5 minutes on sheets before removing.

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