In a medium bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
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.
Add the vanilla and pumpkin to the butter mixture, then beat with the mixer on high speed until fully combined.
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.
Stir the chocolate chips and pecans into the dough.
Lay out two pieces of parchment paper then set half of the dough on each piece of paper.
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.
Preheat the oven to 350 F.
Line a baking sheet with parchment paper.
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.
Remove from the oven and let cool. Enjoy!
You may also freeze the dough for later use. With this method, you’ll want to allow the dough to thaw on the counter after removing from the freezer so that it is easier to slice.
You can use dark chocolate chips instead of white chocolate, omit the nuts and replace them with more chocolate chips, and vice versa.
If you are using homemade pumpkin puree for this recipe, make sure it is drained first as homemade puree tends to be more watery than canned versions.