Ingredients
Dry Ingredients
- 2 1/2 cups all purpose flour (measured by scooping the measuring cup into the flour and then leveling off)
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup softened butter
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 (15 oz) can pure pumpkin puree, or about 1 1/2 cups homemade pumpkin puree
- 1 large egg
- 1/2 teaspoon vanilla extract
Orange Glaze
- 2 cups powdered sugar, sifted
- 1-2 tablespoons orange juice
- zest of 1 medium sized orange
Instructions
- Prepare dry ingredients: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a medium bowl, combine the all purpose flour, ground cinnamon, ground cloves, ground nutmeg, ground ginger, baking soda, and salt. Mix well and set this aside.
- Cream butter and sugars: In a large mixing bowl, add the softened butter and beat with an electric mixer until just combined. Add the granulated sugar and brown sugar, then continue mixing for 1-2 minutes until the mixture is smooth and well incorporated.
- Add pumpkin mixture: Mix in the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture. Beat until the mixture is creamy. It might look a bit curdled at this stage, but that will change once you add the dry ingredients.
- Combine wet and dry ingredients: Add half of the flour mixture to the wet ingredients and mix thoroughly. Then add the remaining flour mixture and continue to mix until you achieve a slightly thick, smooth batter.
- Scoop cookie dough: Using a tablespoon or 1/4 cup cookie scoop (depending on desired cookie size), drop scoops of batter onto the prepared baking sheet. Leave some space between each cookie to allow for spreading. Optionally, use your fingers to gently pat down the tops of the cookies or leave them mounded.
- Bake the cookies: Bake large cookies for about 20-25 minutes or smaller cookies for 10-15 minutes. They are done when the tops feel slightly firm and the bottoms begin to brown. Remove from the oven and let the cookies rest on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
- Prepare the orange glaze: While the cookies cool, combine the sifted powdered sugar with 1 tablespoon of orange juice in a medium bowl. Stir until you get a smooth, slightly opaque glaze. Add more orange juice one teaspoon at a time if needed. Stir in the orange zest until evenly mixed.
- Glaze and finalize: Drizzle a spoonful of the orange glaze over each cooled cookie. Allow the glaze to dry completely before serving. Store the glazed cookies in an airtight container in the refrigerator for up to 5 days.
Notes
- The cookie size affects baking time—smaller cookies bake faster (10-15 minutes) while larger ones require 20-25 minutes.
- You can use canned pumpkin puree or homemade pumpkin puree based on preference and availability.
- Ensure the butter is softened but not melted for best creaming results.
- If the glaze is too thick, add orange juice a little at a time until desired consistency is reached.
- Cookies should be completely cooled before glazing for optimal glaze adherence.
- Leftover cookies can be refrigerated and will keep well up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
