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.
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
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 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
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.
© Daisy’s World, 2011-2012. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.