pumpkin cookies with brown sugar & orange glaze

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pumpkin cookies

Aaaaah!  It’s finally starting to cool off here in Southern California, which really gets me in the mood for fall baking. I look forward to this time of the year, when I can relax with a cup of hot cocoa and a sweet treat.  A couple of weeks ago, I featured a pumpkin coffee cake, and this time, I have a pumpkin cookie recipe to share with you. If you are a fan of soft, melt-in-your-mouth cookies, you will definitely like these. They are tender and fluffy, almost resembling mini cakes.

pumpkin cookies with brown sugar-orange glaze

To further accentuate their cake-like appearance and consistency, I used a two-ounce scoop to portion the dough, resulting in bigger than usual cookies. They have a moist crumb and they’re packed with the rich, warm flavors of the orange zest and pumpkin spices. The brown sugar-orange glaze blankets them with a sweet finish. I had originally intended to add some mini chocolate chips to these cookies, but, surprisingly, I didn’t have any in the cupboard, so I substituted some chopped pecans instead. You may also add raisins or cinnamon chips as well.

Pumpkin Cookies with Brown Sugar-Orange Glaze
Yields approximately 15 2-ounce cookies

Ingredients:
For the cookie dough
1 cups butter, softened
1 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
zest of 1 large orange
1 egg
1 teaspoon vanilla extract
1/2 teaspoon orange extract
8 ounces pumpkin purée
1/2 cup pecans
2 cups all-purpose flour

For the glaze
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 tablespoon orange liqueur (optional)
1 teaspoon vanilla extract
1 1/2 teaspoons orange extract
2 3/4 cups powdered sugar

Method:
Heat oven to 350 degrees F. Line baking sheet with a silicone mat or parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup butter on high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and orange zest. Mix until combined, scraping bowl occasionally. Add egg, 1 teaspoon of vanilla extract and 1/2 teaspoon of orange extract. Add pumpkin purée and pecans and mix well. Add flour and mix until just combined.

Using a 2-ounce scoop, place dough on baking sheet 2 inches apart. (For smaller cookies, drop a heaping tablespoon of dough and bake for about 10 minutes.) Bake for 15 to 17 minutes or until edges are golden brown and cake tester inserted in the center comes out clean. Transfer cookies to a wire rack to cool.

To make the glaze, heat 1/2 cup butter and brown sugar in a small saucepan until melted and smooth. Transfer to a medium bowl. Stir in milk, orange liqueur (if using), vanilla, and orange extracts. Beat in powdered sugar, a cup at a time, until smooth. Adjust consistency of the glaze by adding more powdered sugar, if needed. The glaze works best if it’s a little runny, so it spreads easier. The glaze with harden in an hour or two. Spread warm frosting immediately on cookies.

Adapted from Better Homes and Garden.

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32 thoughts on “pumpkin cookies with brown sugar & orange glaze”

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  4. Hi Daisy! How’ve you been? I’m doing a Thanksgiving post with recipes from my favorite bloggers and I wanted to know if you allow people to post a photo + link. No problem if you don’t, I can always just link to the page too. Let me know =)

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  16. How scrumptious! Having tons of pumpkin puree in my fridge, I’m adding these to my to-bake list. They will make for fabulous holiday gifts for neighbors! Thank you for sharing, Daisy! PS: Oh, the glaze!! Yum!

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    • The glaze was what really peaked my interest. I’ve never made one with brown sugar before and I loved it. I had leftover pumpkin puree too; hence the cookies!

      daisy

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    • Yes, and just like that it’s hot again down in LA! I’m just going to pretend it’s fall and start making soups, and other comfort foods. I might as well give away my sweaters and coats!

      daisy

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