1/2 cup (1 stick) unsalted butter, softened
1/3 cup sugar
1 egg yolk
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. salt
1/2 cup pecans, finely chopped (I chopped mine in my food processor.)
1/2 cup canned pumpkin
1/4 cup sweetened condensed milk
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1 pinch ground cloves
Preheat oven to 325 degrees.
Line a large cookie sheet with parchment.
Cream together butter and sugar with an electric mixer on high until light and fluffy.
Add egg yolk and vanilla and mix until well combined.
Add salt and flour and mix until well combined.
Refrigerate dough while make the pumpkin mixture and chop the pecans if you have not already done so.
Stir together pumpkin, sweetened condensed milk, and spices until well combined.
Shape dough into 1-inch balls. Roll in pecans. Place on prepared cookie sheet.
Use a thumb or knuckle to make a 1/2 inch indention into each one.
Spoon about 1/2 to 1 tsp. of pumpkin mixture into each indention.
Bake for 12 to 15 minutes or until golden and pumpkin is set.
Cool completely on a wire rack.
Let come to room temperature to serve.
