Pumpkin Cookies with White Chocolate

Preheat oven to 150 C / Gas 2. Grease baking trays.

In a large bowl, cream together the butter and dark brown soft sugar until smooth. Beat in the eggs and vanilla, then stir in the pumpkin puree until well blended. Combine the flour, bicarbonate of soda and pumpkin pie spice; stir into the pumpkin mixture. Fold in the white chocolate and pecans. Drop by heaped spoonfuls onto the prepared baking trays. Cookies should be at least 5cm apart.

Bake for 20 to 22 minutes in the preheated oven, until bottoms are lightly browned. Cool for 5 minutes on baking trays before removing to cool on wire racks.