Preparation Steps

• In a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed, about 4 minutes.
• Scrape down sides of the bowl, add cream or half-and-half, and beat on low until well combined, about 1 minute.
• Add flour, pumpkin pie spice, corn starch, baking soda, and salt, and beat on low until just combined, about 1 minute.
• Add pecans and beat on low until combined, about 30 seconds.
• Form dough into approximately 14 balls, flatten slightly, and refrigerate for at least 3 hours.
• Preheat oven to 350°F. Line baking sheets with Silpat or spray. Place cookies 2 inches apart.
• Bake for about 10 minutes until edges are set and centers are glossy. Cool on baking sheet 10 minutes.