Pumpkin Cookies with Orange Glaze
Soft, chewy pumpkin cookies bursting with warm fall spices and topped with a bright orange glaze. Easy to make and perfect for autumn gatherings or cozy nights in.
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups & spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- **For the Cookies:**
- - 2½ cups all-purpose flour
- - 1¾ tsp ground cinnamon
- - ½ tsp ground cloves
- - ½ tsp ground nutmeg
- - ¼ tsp ground ginger
- - ½ tsp baking soda
- - ½ tsp salt
- - 1 cup unsalted butter softened
- - ¾ cup granulated sugar
- - ½ cup packed brown sugar
- - 1½ cups pure pumpkin puree
- - 1 large egg
- - ½ tsp vanilla extract
- **For the Orange Glaze:**
- - 2 cups powdered sugar sifted
- - 1–2 tbsp fresh orange juice
- - Zest of 1 medium orange
Instructions
- **Preheat oven** to 350°F (175°C). Line a baking sheet with parchment paper.
- **Mix dry ingredients** in a bowl: flour, spices, baking soda, and salt.
- **Cream butter and sugars** in a large bowl until light and fluffy.
- **Add pumpkin puree, egg, and vanilla** to the butter mixture; beat until smooth.
- **Combine wet and dry ingredients**, mixing just until a soft dough forms.
- **Scoop dough** onto the baking sheet, spacing apart.
- **Bake**:
- - Small cookies: 10–15 mins
- - Large cookies: 20–25 mins
- Cookies should be just set.
- **Cool completely** on a wire rack.
- **Make the glaze** by whisking powdered sugar with orange juice and zest.
- **Drizzle glaze** over cooled cookies. Let set before serving or storing.
Notes
- Store in an airtight container for up to 5 days.
- Freeze for up to 3 months.
- Don’t substitute pumpkin pie filling for puree.
- Freeze for up to 3 months.
- Don’t substitute pumpkin pie filling for puree.