Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

From yours truly :B

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This recipe contains alcohol. Please use it and in your recipes responsibly.

Please fave and comment on the original submission: https://www.furaffinity.net/view/9409796/

Sprinkled with charming cinnamon and sugar this is a cook recipe to please from the kitchens of chrismukkah chrismukkah

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Another 'goodie' for the cookie swap, and I thought that this time, I would dedicate this to  morphine for her love of pumpkin :P

Pumpkin Egg Nog Drop Sugar Cookies

Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg, ground
1/2 cup butter, unsalted, softened
1 cup granulated sugar
1 cup pumpkin puree (the regular plain kind, not the pumpkin pie filling crap)
1 1/2 tsp vanilla bean (used vanilla extract)
1 egg, large
1/4 cup egg nog, full fat
1/2 tsp cinnamon, ground
1 tablespoon dark rum (optional)
turbinado sugar

Instructions:

1. Preheat oven to 350ºF.

2. In a medium-sized bowl whisk together:

2 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg, ground

3. Using a stand mixer with paddle attachment, mix until creamed (light yellow in color):

1/2 cup butter, unsalted , softened
1 cup granulated sugar

4. Add to the butter mixture and stir in:

1 1/2 tsp vanilla bean (extract)
1 egg, large
1/4 cup egg nog , full fat
1 cup pumpkin puree
1 tablespoon dark rum

5. Put mixer on low speed, gradually add flour mixture and beat until just combined.

6. Scoop one tablespoon of batter and drop on baking sheet lined with parchment paper or silicone baking mat, approximately 2 inches apart.

7. Sprinkle cookies with:

1/2 tsp cinnamon, ground
turbinado sugar

8. Bake for 10 minutes, or until golden around the edges.

Here I would disagree - because of all of the wet ingredients (which includes the pumpkin) Your best bet is to cook these a bit longer - more like 20 to 25 minutes.

9. Let rest for 2 minutes on baking sheet then move to cooling rack.

10. Store in airtight container for up to 1 week.

Enjoy :3

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From Chris: If you are lactose intolerant, they do make pumpkin egg nog in soy milk and it tastes just the same as the regular stuff!