Set the oven to 350 degrees F and let it come fully to temperature. A properly heated oven sets the edges quickly so the centers stay soft.

Line a bowl with paper towels, add the measured pumpkin puree, lay more paper towels on top, and press down gently. Leave it for 10 to 15 minutes, then discard the soaked towels. The towels will feel heavy and damp, and the puree should look thicker and hold a shape when pushed with a spoon.

Add the dried pumpkin and all remaining ingredients to a medium mixing bowl and stir until evenly blended. The dough should look uniform in color with the chips and pecans scattered throughout.

Chill the dough for 10 minutes. It will firm up just enough to release cleanly from a scoop.

Grease a large baking sheet, then portion the dough with a small one inch scoop. Each mound should hold its round shape without slumping.

Press each mound down lightly with your fingers or the back of a spoon. Flattened rounds bake evenly, since this dough does not spread on its own.

Bake for 14 to 16 minutes, then let the cookies cool on the sheet before lifting them off. They come out slightly soft and firm as they cool, so do not overbake. Look for lightly golden bottom edges and set surfaces that still give slightly when nudged.