1 cup unsalted butter, softened
4 egg yolks
1 tablespoon vegetable oil
1/2 cup white sugar
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 3/4 cups chopped pecans
2 1/2 cups canned pumpkin
3 3/4 cups chicken broth
1 teaspoon pumpkin pie spice
2 teaspoons pumpkin pie filling mix
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a heavy electric or chemical oven, melt butter and the sugar of 2/3 cup pecans. Mix together; beat in 1 cup pumpkin and 3 3/4 cup chicken broth. Beat in 2 1/2 cups chopped pecans and 2 1/2 cup pumpkin pie filling. Drop by rounded spoonfuls onto the chocolate cookie sheet.
Bake for 40 to 45 minutes in the preheated oven. Allow cookies to cool completely before removing from cookie sheets.