Ingredients
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
Preparation
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.
