Pumpkin Orange Cookies
Pumpkin orange cookies stay on my mind 24/7, 365. This may sound like a funky flavor combination, but trust me it WORKS! You need to try these cookies!
Welcome to 12 Days of Cookies!
Helloooo friends, and welcome to 12 DAYS OF COOKIES!
Every day leading up to Christmas I will be posting a new cookie recipe! I hope it gets everyone in the holiday spirit and inspires you to bake along with me.
What are pumpkin orange cookies?
Pumpkin orange cookies are a delicacy in my household. Everyone loves when I make them- even my dad, who claims he only likes chocolate desserts, goes crazy for thee cookies. For Thanksgiving, I made a batch of these and they were all gone the same day!
My best friend Anna actually introduced me to this recipe. In college, her mom used to give us huge Tupperware’s filled with these cookies, and we would snack on them all day long. Since then, I’ve been absolutely hooked on this recipe! It’s an adaptation from Peter King’s recipe in a magazine called Football Night in America.
So, what exactly is a pumpkin orange cookie besides one of the most delicious cookies in the world? Well, I’m glad you asked.
First of all, pumpkin orange cookies have two main components: the pumpkin cookie and the orange glaze. The cookie dough is very loose and light, and bakes up soft and pillowy.
The orange glaze is a super simple mix of powdered sugar, milk, orange extract, vanilla, and butter.
Once the cookies are cooled, dunk the tops of those babies in the orange glaze and let it dry.
What do I need to make pumpkin orange cookies?
Here’s the full list of everything that goes in pumpkin orange cookies:
COOKIES:
- all-purpose flour
- baking powder
- baking soda
- cinnamon
- nutmeg
- salt
- unsalted butter
- sugar
- 1 cup canned pumpkin puree
- egg
- vanilla extract
GLAZE:
- powdered sugar
- milk
- unsalted butter
- vanilla extract
- orange extract
What should I use the leftover pumpkin puree for?
This recipe only uses 1 cup of pumpkin puree, and a 15 oz can of pumpkin puree has about 2 cups worth of puree. So, what to do with that extra 1 cup?
Well, for one thing, you could double this recipe to use the entire can of pumpkin. But if you don’t want tons of cookies (the recipe makes about 30, doubled 60) then I have options for you…
- My Pumpkin Spice Latte recipe (best Starbucks copycat evr)
- This Pumpkin Roll (it’s sooo pretty!)
- These Pumpkin Cheesecake Pancakes (uses exactly 1 cup!!!)
You have options! Pumpkin szn forever!!!
How to make pumpkin orange cookies
You can use a hand mixer or stand mixer to make these cookies. Just make sure to have a rubber spatula or wooden spoon on hand for mixing in the flour!
STEP ONE: make the dough
First, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a medium bowl, and set aside.
Next, in a large bowl using an electric mixer, beat the butter and sugar until light and fluffy, for about 3 minutes. Now add in the pumpkin, egg, and vanilla and beat until smooth. Using a wooden spoon or spatula, gradually stir in the flour mixture until combined.
STEP TWO: place on the baking sheet
The dough is supposed to be very loose and soft, so don’t panic!
The easiest way to get the dough to form nice neat balls is to use a spoon and scoop up about a tablespoon and a half of dough. Using your finger or another spoon, scrape the dough off the spoon and onto a parchment lined baking sheet.
To make them extra even and round, I used the spoon to shape up or smooth out any part of the dough that was sticking up or not round enough.
STEP THREE: bake!
Put the cookies in the oven at 350°F and bake for 14-18 minutes, rotating the cookie sheets halfway through the baking time.
Bake the cookies until they’re firm around the edges, and the centers are mostly soft to the touch. Allow them to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
STEP FOUR: make the glaze
Finally, in a small bowl, combine all the ingredients and whisk until smooth.
When the cookies are cooled completely, use a butter knife or offset spatula to spread the glaze on top of the cookies.
How to store the pumpkin cookies
Store the cookies in an airtight container at room temperature for up to 4 days.
Pumpkin Orange Cookies
Pumpkin and orange is the mind-blowing flavor combo you’ve never heard of, but need in your life… just trust me! A soft, pillowy pumpkin cookie is toped with a sweet orange-infused glaze, making for the perfect little cookie that just melts in your mouth. Pumpkin and orange might sound strange at first, but I promise every single person who has tried these has raved about them and asks for the recipe- so here it is!
Pumpkin Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Orange Glaze
- 2 cups powdered sugar (sifted)
- 3 tablespoons milk
- 1 tablespoon unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons orange extract
Pumpkin Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, using an electric mixer, beat together the butter and sugar until light and fluffy, about 3 minutes. Add in the pumpkin, egg, and vanilla and beat until smooth. Using a spatula or wooden spoon, gradually stir in the flour mixture until combined. Drop rounded 1 1/2 tablespoon sized rounds on parchment lined baking sheet. Bake for 14-18 minutes, until firm around the edges and soft in the middle. Cool the cookies for 2 minutes on the baking sheet, then transfer to wire rack to cool completely.
Orange Glaze
- In a small bowl, combine all ingredients and whisk until smooth. Use a butter knife or offset spatula to spread the glaze on top of the cookies.