Pumpkin Chocolate Chip Cookies

• 4 1/2 cup All Purpose Flour
• 2 teaspoon Baking Soda
• 1 1/2 teaspoon Salt
• 2 tablespoon Ground Vietnamese Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1 teaspoon Ground Cloves
• 1 cup Butter (softened - room temp) - 2 sticks
• 3/4 cup Pumpkin Puree
• 1 1/2 cup Sugar
• 1 1/2 cup Light Brown Sugar
• 2 teaspoon Real Rum Extract (or Madagascar Bourbon Vanilla)
• 1 piece Egg - large
• 24 ounces Dark Chocolate Chips
• 2 cup Chopped Pecans (1 1/2 - 2 c)
• 1/2 cup Spiced Rum (1/2 - 3/4)

1. Soak chopped pecans in rum overnight.
2. Preheat oven to 375 degrees.
3. Mix flour, baking soda, salt, and spices together in large bowl.
4. Mix butter, pumpkin, sugars, and extract together until well combined & creamy (~3 min to ensure butter is well blended).
5. Add in egg and mix again.
6. Mix in dry ingredients slowly. Mixture may be drier than normal cookie batter at this time.
7. Add in pecans and excess rum.
8. Add in chocolate chips. Don't over-mix.
9. Place cookies on parchment paper on cookie sheets and bake in middle rack for ~11-12 minutes.

flour, baking soda, salt, ground vietnamese cinnamon, ground nutmeg, ground cloves, butter, pumpkin puree, sugar, light brown sugar, egg, chocolate chips, pecans

Taken from www.epicurious.com/recipes/member/views/pumpkin-chocolate-chip-cookies-5659e5ed22fc94021d54d084 (may not work)