Name: Pumpkin Cookies With Orange Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 24
Cuisine: American
Ingredients: 1 ¼ cups granulated sugar; 1 egg; ½ cup butter, softened; 1 cup canned 100% pure pumpkin; 2 ¼ cups all purpose flour; 2 teaspoon baking powder; 1 teaspoon salt; ½ teaspoon vanilla extract; 1 cup chopped walnuts or pecans (optional); Zest from 1 orange; Juice from 1 orange (about 2 tablespoons); 1 ¼ cups powdered sugar; ¼ teaspoon salt

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Soft Pumpkin Cookies With Orange Glaze are the perfect fall snack or dessert. These cookies are a delightful autumn treat that combines the flavor of pumpkin with the bright, citrusy sweetness of orange. The cookies are soft and chewy, made with pureed pumpkin.

Pumpkin Orange Cookies are perfect for festive gatherings, holiday parties, or simply pairing with a cup of tea or coffee on a crisp fall day. The combination of pumpkin and orange creates a harmonious blend of flavors that is both comforting and refreshing.

You don’t have to wait until pumpkin season; this cookie recipe is easy to make and fun to eat anytime.

Essential Ingredients For Pumpkin Cookies With Orange Glaze

All-purpose flour, sugar, and butter form the base of these cookies. Canned pumpkin puree provides moisture and flavor. Baking powder helps the cookies rise. Salt balances the sweetness, while vanilla extract enhances the overall taste.

You can use walnuts OR pecans in this recipe. Nuts make everything better!

My recipe doesn’t call for pumpkin spice, but you can add 1/2 teaspoon to spice up these cookies. If you want more orange flavor, use orange extract instead of vanilla.

For me, it’s all about that glaze! Powdered sugar and orange juice create a tangy topping, and orange zest adds extra citrus flavor to complement the pumpkin.

Step-By-Step Baking Process (Full Printable Recipe Card Down Below!)

Grease 2 cookie sheets or line baking sheets with parchment paper and set aside.

Cream the sugar, egg, and butter in a large bowl with a stand or hand mixer.

Add the dry ingredients to the wet ingredients. Mix until well combined.

Fold in chopped walnuts or pecans.

Scoop 2-inch balls of dough onto the cookie sheets.

Using the back of a metal spoon covered in cooking spray, slightly flatten each cookie to the desired size (they don’t spread much when baking).

Bake for 13-15 minutes or until firm in the center and beginning to brown on the bottom. Let cool slightly on the baking sheet before glazing. Transfer to a wire rack to cool completely.

How To Make The Orange Glaze

Add the orange zest and juice to a medium bowl with the powdered sugar to make the orange glaze. Whisk until the glaze is smooth and slightly runny so it can easily be drizzled over the cookies.

Drizzle glaze over slightly warm cookies.

Let cool completely before serving.

Glaze Tips:

I recommend using a whisk to drizzle the glaze, but a spoon or fork can also be used.
When drizzling the glaze over the cookies, wait until they are mostly cooled. The glaze won’t stick properly to the cookie if they are too hot.

If the glaze becomes too thick and you have no more juice from the orange to thin it out, add one teaspoon of water at a time until it’s the desired consistency. To thicken, add more powdered sugar.

Tips for Cookie Storage

Cooled, unglazed cookies can be stored in an airtight container at room temperature for up to 5 days. To prevent them from sticking, place parchment paper between the layers.

For glazed cookies, refrigerate in a sealed container for up to 3 days. The chilled environment helps preserve the glaze’s consistency.

Freeze unglazed cookies for longer storage, up to 3 months. Wrap individually in plastic wrap and place in a freezer bag. Thaw at room temperature before glazing.

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Yield: 24 cookies