Pumpkin Cookies with Orange Glaze

Pumpkin cookies are the ultimate way to welcome fall into your kitchen. With their warm spices, soft texture, and vibrant orange glaze, these cookies bring together everything you love about the season. Whether you’re baking with the kids on a crisp weekend morning or whipping up a batch for your next gathering, these cookies strike the perfect balance between comfort and flavor. The best part? They’re easy to make, deeply satisfying, and guaranteed to fill your home with the cozy scent of autumn.

Table of Contents

Why You’ll Love This Recipe

• Incredible Fall Flavor: Packed with cinnamon, nutmeg, and cloves, these pumpkin cookies are full of seasonal spice in every bite.
• Moist and Pillowy Texture: These aren’t your standard crunchy cookies—they’re soft, cake-like, and melt-in-your-mouth delicious.
• Citrus Twist: The orange glaze cuts through the richness and adds a bright, tangy finish.
• Quick & Simple: With a total time under 45 minutes, they’re a great option for last-minute fall baking.
• Versatile & Shareable: Perfect for lunchboxes, potlucks, and cozy nights in with hot cider.

Ingredients

For the Pumpkin Cookies:

• 2½ cups all-purpose flour
• 1¾ teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 1½ cups pure pumpkin puree (canned or homemade)
• 1 large egg
• ½ teaspoon vanilla extract

For the Orange Glaze:

• 2 cups powdered sugar, sifted
• 1–2 tablespoons fresh orange juice (start with 1 tbsp)
• Zest of 1 medium orange

Optional substitutions: use lemon juice/zest instead of orange for a citrus variation, or coconut oil in place of butter for dairy-free.

Instructions

1. Preheat & Prep

• Preheat your oven to 350°F (175°C).
• Line a large baking sheet with parchment paper.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together:
  • Flour
  • Cinnamon
  • Cloves
  • Nutmeg
  • Ginger
  • Baking soda
  • Salt
• Set aside.

3. Cream the Butter & Sugars

• In a large mixing bowl, beat the softened butter until smooth.
• Add both granulated sugar and brown sugar.
• Beat until light and fluffy (about 1–2 minutes).

4. Add Wet Ingredients

• Mix in the pumpkin puree, egg, and vanilla extract.
• Beat until creamy. It’s normal if it looks slightly curdled — it will smooth out once the dry ingredients are added.

5. Combine Wet & Dry Ingredients

• Gradually add the flour mixture to the wet ingredients in two batches.
• Mix until just combined. The dough will be soft and slightly thick.

6. Scoop & Bake

• Use a tablespoon for smaller cookies or a ¼ cup scoop for larger ones.
• Drop dough onto the prepared baking sheet, leaving room for spreading.
• Bake:
  • Small cookies: 10–15 minutes
  • Large cookies: 20–25 minutes
• Cookies are done when tops are set and bottoms are just golden.

7. Cool the Cookies

• Let cookies sit on the pan for 2–3 minutes.
• Transfer to a wire rack to cool completely.

8. Make the Orange Glaze

• In a small bowl, mix sifted powdered sugar with 1 tbsp orange juice.
• Add more juice as needed until you get a thick but pourable glaze.
• Stir in orange zest.

9. Glaze & Serve

• Once cookies are fully cooled, drizzle the glaze over each one.
• Let the glaze set before storing or stacking.

Recipe Details

• Prep Time: 15–20 minutes
• Cook Time: 10–25 minutes
• Total Time: 25–45 minutes
• Servings: About 4 (depending on cookie size)
• Skill Level: Easy to Moderate

Nutrition Facts (Estimated per serving)

Based on 4 servings, glaze included:

• Calories: ~830–870 kcal
• Carbohydrates: ~125–135 g
• Fat: ~27–30 g
• Protein: ~7–9 g
• Sugar: ~70–75 g
• Fiber: ~2–3 g

Note: Nutritional values will vary based on actual portion size and specific ingredients used.

Tips & Variations

✅ Pro Tips for Perfect Pumpkin Cookies

• Don’t Overdo the Pumpkin: Extra puree might make cookies too soft or soggy. Stick to 1½ cups (or 15 oz canned).
• Use Room Temperature Butter: This ensures smooth creaming and consistent dough texture.
• Slightly Underbake: Pull cookies when they look just barely set—they’ll continue cooking on the baking sheet.
• Cool Before Glazing: Let cookies cool completely or the glaze will melt and slide off.

🔁 Easy Variations

• Citrus Swap: Try lemon juice/zest for a brighter, tangier glaze.
• Add-Ins:
  • Chopped walnuts or pecans for crunch
  • White chocolate chips for a creamy contrast
  • Dried cranberries for a tart bite
• Make It Gluten-Free: Use a 1:1 gluten-free flour blend. Texture may be slightly different but still delicious.
• Dairy-Free Option: Substitute butter with coconut oil or plant-based margarine.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No — pumpkin pie filling contains added sugar and spices, which will throw off the flavor and texture. Use pure pumpkin puree only.

Why did my cookies turn out cakey or dry?

This often happens when too much flour is used. Always scoop and level your flour, and avoid overbaking. Slightly underbaked is ideal for soft, moist cookies.

How should I store leftover pumpkin cookies?

Keep them in an airtight container at room temperature for up to 5 days. Make sure the glaze is fully set before stacking to avoid sticking.

Can I freeze these cookies?

Yes! Freeze in a single layer first, then transfer to freezer-safe bags. They keep well for up to 3 months. Glaze may look different after thawing, but taste remains great.

Can I make the dough ahead of time?

Absolutely. Chill the dough (covered) for up to 48 hours in the fridge. You can also bake the cookies and glaze them just before serving.

Conclusion

Pumpkin cookies like these aren’t just a seasonal treat—they’re a cozy hug in cookie form. Soft, spiced, and finished with a zesty orange glaze, they’re everything you want in a fall dessert. Whether you’re baking a quick batch for family or bringing them to your next gathering, these cookies are always a hit. Once you try them, they’ll be your go-to recipe every autumn.