Pumpkin Orange Cookies
Delight your taste buds with these soft and zesty Pumpkin Orange Cookies, a perfect fusion of fall flavors and bright citrus notes. Infused with warm spices like cinnamon and nutmeg, creamy pumpkin puree, and a burst of fresh orange zest, these cookies strike the ideal balance between comforting and refreshing. An optional orange glaze elevates them to a bakery-worthy treat, adding a sweet tangy finish that’s hard to resist. Ready in just about 30 minutes, these cookies are easy to whip up and perfect for any autumn gathering or holiday dessert table. With their tender texture and irresistible aroma, these Pumpkin Orange Cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 0.5 cup Canned pumpkin puree
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Fresh orange zest
- 2 tablespoons Orange juice (freshly squeezed)
- 1 cup Powdered sugar (for optional glaze)
- 2 tablespoons Orange juice (for optional glaze)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Add the canned pumpkin puree, egg, vanilla extract, orange zest, and freshly squeezed orange juice to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Using a tablespoon or a small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops of the cookies no longer look wet.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
If desired, prepare an optional orange glaze by whisking together the powdered sugar and orange juice in a small bowl until smooth. Drizzle the glaze over the cooled cookies.
Store the cookies in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
3690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 658.0 g | 239% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 457.8 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 995 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
