Pumpkin Cookies with Orange Glaze

These soft pumpkin cookies are full of fall flavor and topped with a zesty orange glaze. Perfect for sharing during the holidays or enjoying with a warm drink.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Dessert

Cuisine American

Servings 20 cookies

Calories 820 kcal

Equipment

Mixing bowls
Electric mixer
Measuring cups & spoons
Baking sheet
Parchment paper
Wire cooling rack

Ingredients

**For the Cookies:**
- 2½ cups all-purpose flour
- 1¾ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 can 15 oz pure pumpkin puree
- 1 large egg
- ½ tsp vanilla extract
**For the Orange Glaze:**
- 2 cups powdered sugar sifted
- 1–2 tbsp fresh orange juice
- Zest of 1 medium orange

Instructions

**Preheat oven** to 350°F (175°C). Line a baking sheet with parchment paper.
**Mix dry ingredients**: In a bowl, whisk flour, cinnamon, cloves, nutmeg, ginger, baking soda, and salt. Set aside.
**Cream butter & sugars**: In a large bowl, beat softened butter. Add sugars and beat until fluffy.
**Add wet ingredients**: Beat in pumpkin puree, egg, and vanilla.
**Combine**: Gradually add the dry mix into the wet, stirring to form a thick batter.
**Scoop & bake**: Drop dough by spoonfuls onto baking sheet. Bake 10–15 mins for small cookies, 20–25 mins for large ones. Cool on wire rack.
**Make glaze**: Mix powdered sugar with orange juice and zest until smooth.
**Glaze cookies** once fully cooled. Let glaze set before serving or storing.

Notes

- For a lemony twist, substitute lemon juice and zest in the glaze.
- Use pumpkin pie spice (2½ tsp) if you're out of individual spices.
- Store at room temp for 5 days, or freeze for up to 3 months.

Keyword Pumpkin Cookies