Place chopped pecans in a small saucepan over medium heat. Toast, stirring often, until fragrant and lightly browned. Remove pecans from the pan and set aside.

In the same small saucepan, add the butter and melt over medium-low heat. Continue cooking until the milk solids turn golden brown and smell nutty. Remove from heat and cool to room temperature.

In a large mixing bowl, combine the brown butter, brown sugar, white sugar, vanilla extract, rum extract, and egg. Whisk until smooth.

In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon.

Add dry ingredients to wet ingredients and stir until a dough forms.

Fold in the toasted pecans.

Chill the dough for 30 minutes.

Scoop dough onto a parchment-lined baking sheet.

Bake until the edges are lightly golden and the centers are soft.

Transfer cookies to a wire rack to cool completely.