1/2cupwhite chocolate chipsor chunks; add more to decorate the tops
In a medium bowl stir together melted and cooled butter, brown sugar, vanilla, and pumpkin puree until well combined. In a large bowl whisk together all other dry ingredients.
Add the wet ingredients to dry ingredients and stir until just combined. Stir in white chocolate. The dough will be sticky, so chill for a minimum of 30 minutes.
Preheat the oven to 350 F. Form dough into 16 cookies, flatten (the cookies don't spread much in the oven) and place on a lined baking sheet. Top each cookie with an optional pecan half. Bake for about 12 minutes. I like my cookies slightly underbaked. Adjust baking time for 'doneness' preference.
Place a few more white chocolate chips/chunks on each cookie as you pull them from the oven (flatten cookies if necessary).
Cool cookies on baking sheet for 5 minutes before transferring to a cooling rack. Store in an airtight container.