Pumpkin Praline Milk Chocolate Cookies

from Enan Parezo of Twenty-Six Divine, Charleston, SC

8 ounces butter

½ cup shortening

1½ cups brown sugar

1½ cups sugar

1½ teaspoons kosher salt

3 eggs

2 teaspoons vanilla extract

4¾ cups all purpose flour

½ teaspoon baking powder

¾ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

1 cup Milk chocolate (good quality-chopped)

1 cup Pecan pralines, crushed

Preheat the oven to 375 degrees.
Cream butter, shortening, salt, and sugars until light and fluffy.
Combine eggs and vanilla and add to butter mixture. Mix until fully incorporated. Scrape the sides of the bowl.
Sift together dry ingredients. Add to egg and butter mixture and mix until a dough forms.
Add chocolate, pumpkin purée, and pralines and mix until combined.
Chill dough for 20 minutes then scoop onto a sheet pan lined with parchment paper.
Bake 8-10 minutes.

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