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Categories:
flour baking soda salt cinnamon nutmeg ground cloves butter pumpkin puree sugar light brown sugar rum eggs chocolate chips pecans
Viewed: 56 - Published at: 9 years agoIngredients
- 7 cups flour
- 3 teaspoon baking soda
- 3 teaspoon salt
- 3 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons ground cloves
- 3 sticks salted butter
- 15 ounce pumpkin puree (can)
- 2 1/4 cups sugar
- 2 1/4 cups light brown sugar
- 4 teaspoons rum extract
- 2 eggs
- 30 ounces dark chocolate chips (I like Ghirardelli)
- 4 cups pecans (optional); soaked in spiced rum
Method
- Preheat oven to 375
- Mix flour, baking soda, salt, and spices in separate bowl with whisk to distribute spices evenly.
- With standing mixer, mix butter, pumpkin, sugars and rum extract thoroughly.
- Mix in eggs one at a time.
- Slowly add in flour mixture at low speed.
- Slowly add in chips (and drained nuts).
- Place by heaping spoonful on cookie sheets; recommend placing on parchment paper.
- Bake at 375 for ~12-14 minutes. Note: cookies are more dark than normal due to the pumpkin and spices.
