Chocolate-Rum-Pumpkin Cookies RECIPE

Preheat oven 375F
Makes about 36

1/2 cup butter softened
1/2 cup packed brown sugar                                                         

1/2 cup white sugar

beat well until light and fluffy
add while beating:
1 large egg lightly beaten
1 cup cooked or canned pumpkin (may also use cooked yams or yellow fleshed squash)
Stir until well mixed
add, stirring, 1 cup chocolate chips
1/4 cup rum
add 2 cups all purpose flour ( if using whole wheat flour add 3 tbsp milk)
1 tsp baking soda
1/2 tsp salt.
Mix well and blend to smooth batter.

Drop by teaspoonfuls onto parchment lined/lightly greased cookie sheets, leaving a 2 inch space between them as they will spread.
Bake middle of oven 15mins., or until the cookies are firm.

remove from oven and  remove from sheets onto a wire rack.
Store in air tight container.