Rum and Orange Scented Pumpkin Spice Cookies

Adryon from Adryon’s Kitchen is with us today and she’s sharing a special cookie recipe for our Holiday Cookie Exchange. Adryon is a wonderful example of the surprise of friendship we have found in the blogging community.  Kristin was at a blogger Christmas party and Adryon met her with “I know you! You were my boss at your coffee shop Jahva House.”  It is a small world!  She is a great mom, with a life story that tells you…she is one special lady. We are so happy she is joining us today! ~Chris Ann & Kristin

We’d love for you to link up your favorite cookie recipe HERE.

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For full disclosure, my daughter thought it was a huge joke that I was asked to be a part of LoveFeast’s Holiday Cookie Exchange. I’m not what you would call a baking mom – I can even mess up boxed mixes faster than you can say ‘sad’. I’ve made the poor girl only a few dozen cookies in the almost-ten years she’s been in this world.

These cookies though, I can make with my eyes closed. There’s a full cup of pumpkin in the batter, which means it’s practically like drinking a V8. With a brightness from the orange zest and a hint of rum, they’re sure to be a hit for any holiday celebration. You could serve them whoopie-pie style with a cream filling or drizzle them with a glaze, but I like them best straight up and dunked in my morning coffee.

Rum and Orange Scented Pumpkin Spice Cookies (Makes about 3 dozen cookies)

1 cup of butter (2 sticks), softened
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1 cup of pureed pumpkin
1/2 teaspoon rum extract
1 teaspoon pumpkin pie spice
zest of one orange
2 cups of all-purpose flour
1 teaspoon baking powder
pinch of salt

In a standing mixer fitted with the paddle attachment, cream together the butter and sugar, stopping to scrape down the sides and paddle as needed. Add in the egg and once it is thoroughly mixed, add the pumpkin, rum extract, pumpkin pie spice and orange zest.

In a separate bowl, combine the flour, baking powder and salt. Slowly add the flour mixture to the butter/pumpkin mixture, again scraping the bowl and paddle as you go. When thoroughly mixed, transfer the dough to a clean bowl and chill in the refrigerator for at least 15 minutes.

Preheat your oven to 350 degrees. Prepare your cookie sheets with cooking spray or parchment paper. Remove the cookie dough from the refrigerator and leaving an inch between each cookie, drop spoon fulls of the dough on baking sheets.

Bake the cookies for 15 minutes until golden brown.

 

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Thank you to Adryon from Adryon’s Kitchen for sharing your Sugar Plum recipe with us at the table!


Adryon is a proud member of the One and Done Club. She’s a swear-slinging, spatula-wielding mama who sometimes thinks the whole ‘being a grown up’ thing is for the birds. In love with her daughter and retro-style dresses, Adryon can’t keep the same hair color for more than 3 months. You can find her over at her personal bliggity blog, Adryon’s Kitchen for more drivel on food, family, friends and the occasional f-word.



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  1. These sound delicious! Thanks so much for sharing! My husband normally hates pumpkin, but I bet with rum in them he would eat them! 🙂

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