There's something magical that happens when you combine pumpkin's earthy sweetness with bright orange citrus in a cookie. These orange sugar cookie pumpkins are exactly what fall ordered – soft, chewy, and topped with the most gorgeous glaze that'll have you licking the bowl clean (don't judge me!).
Last October, Emily came home from school talking about some amazing pumpkin cookies her friend's mom had made. I'm not one to back down from a baking challenge, so I spent the next weekend perfecting this recipe. The secret? That orange glaze transforms ordinary pumpkin cookies into something absolutely irresistible.
If you're looking for a cookie that screams autumn but won't take all day to make, you've found your match. Plus, I've got some fantastic old-fashioned pumpkin bread recipe that pairs beautifully with these cookies for the ultimate fall baking day.
Why You Will Like This Orange Sugar Cookie Pumpkins Recipe
- Super soft texture - These cookies stay perfectly chewy thanks to the pumpkin puree
- Ready in under an hour - From mixing to glazing, you'll be done in 50 minutes
- Amazing orange flavor - The glaze adds a bright citrus pop that balances the warm pumpkin
- Perfect for fall gatherings - Makes 24 cookies, ideal for potlucks or bake sales
- Customizable additions - Add nuts, chocolate chips, or spices to make them your own
- Stores beautifully - Keeps fresh for days and freezes like a dream
Ingredients For Pumpkin Cookies With Orange Glaze
For the cookies:
- 1 ¼ cups granulated sugar
- 1 large egg
- ½ cup butter, softened
- 1 cup canned 100% pure pumpkin
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
For the orange glaze:
- Zest from 1 large orange
- Juice from 1 orange (about 2 tablespoons)
- 1 ¼ cups powdered sugar
- ¼ teaspoon salt
How To Make These Orange Sugar Cookie Pumpkins Step By Step
Preparing Your Kitchen
- Preheat your oven to 350°F and position racks in the center.
- Line two large cookie sheets with parchment paper or grease them lightly with butter.
- Gather all ingredients and let the butter come to room temperature if you haven't already.
Making The Cookie Dough
- Cream together the sugar, egg, and softened butter in a large mixing bowl using a hand mixer or stand mixer for about 2 minutes until light and fluffy.
- Add the pumpkin puree and mix until well combined - don't worry if it looks a bit lumpy at first.
- Mix in the flour, baking powder, salt, and vanilla extract until you have a cohesive dough that's not too sticky.
- Fold in the chopped nuts if you're using them - I personally love the crunch they add!
Shaping And Baking
- Scoop 2-inch portions of dough onto your prepared cookie sheets, spacing them about 2 inches apart (you should get 12 cookies per sheet).
- Lightly flatten each cookie using the back of a metal spoon coated with cooking spray - they don't spread much during baking.
- Bake for 13-15 minutes until the centers feel firm when lightly touched and the edges are just set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Creating The Orange Glaze
- Zest your orange directly into a medium bowl - you want about 1 tablespoon of zest for the best flavor.
- Juice the same orange and add about 2 tablespoons of fresh juice to the bowl with the zest.
- Whisk in the powdered sugar gradually until the glaze is smooth and has a consistency that drizzles nicely.
- Add the salt and mix - this little bit of salt really makes the orange flavor pop!
- Drizzle the glaze over slightly warm cookies using a spoon or pour it into a squeeze bottle for more control.
Storage And Reheating For Pumpkin Cookies With Orange Glaze
These glazed pumpkin cookies store really well, which is great news since the recipe makes 24!
Room temperature storage: Keep cookies in an airtight container for up to 5 days. The glaze might soften slightly, but they'll still taste amazing.
Freezing: Freeze unglazed cookies for up to 3 months in freezer bags. Thaw completely before adding the fresh orange glaze.
Make-ahead tip: You can make the cookie dough a day ahead and refrigerate it. Just let it come to room temperature before scooping and baking.
The glaze is best applied fresh, but if you need to store glazed cookies, place parchment paper between layers to prevent sticking.
Pro Tips For Perfect Orange Sugar Cookie Pumpkins
- Don't overbake these cookies - they should still feel slightly soft in the center when you remove them from the oven
- Use room temperature ingredients for the smoothest dough mixing (I learned this the hard way when my cold butter created lumpy cookies!)
- Fresh orange juice makes all the difference - bottled juice just doesn't have the same bright flavor
- Adjust glaze consistency by adding more powdered sugar to thicken or more orange juice to thin
Can you make these without nuts? Absolutely! The cookies are delicious either way, though I do love the texture contrast.
Want to spice things up? Add ½ teaspoon of cinnamon or a pinch of nutmeg to the cookie dough for extra fall flavor.
Frequently Asked Questions About Pumpkin Cookies With Orange Glaze
Yes, substitute the egg with ¼ cup applesauce, mashed banana, or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water).
Store covered at room temperature for up to 5 days or freeze for up to 3 months. The glaze may soften slightly but cookies remain delicious.
Absolutely! Use 1 cup of homemade pumpkin puree, but make sure it's well-drained to avoid excess moisture that could make cookies too soft.
Try cream cheese frosting, maple glaze, cinnamon glaze, or simply dust with powdered sugar for equally delicious alternatives.
Recipes You May Like
- Small Batch Chocolate Chip Cookies - Perfect when you want cookies but don't need dozens
- Almond Flour Chocolate Chip Cookies - A gluten-free option that's just as satisfying
- Lemon Blueberry Cookies - Another citrus-glazed cookie that's perfect for any season
Final Thoughts On These Orange Sugar Cookie Pumpkins
These pumpkin cookies with orange glaze have become our go-to fall dessert, and I think they'll become yours too. There's something so satisfying about the way the sweet orange glaze complements the earthy pumpkin flavor - it's like autumn decided to throw a party in your mouth!
What I love most about this recipe is how forgiving it is. Whether you add nuts or leave them out, use fresh or canned pumpkin, or even switch up the glaze entirely, these cookies turn out beautifully every time.
The next time you're looking for a fall cookie recipe that's both impressive and easy, give these a try. Don't forget to save this recipe to Pinterest so you can find it again when pumpkin season rolls around!
Pumpkin Cookies With Orange Glaze Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F and position racks in the center.
- Line two large cookie sheets with parchment paper or grease them lightly with butter.
- Gather all ingredients and let the butter come to room temperature if you haven't already.
- Cream together the sugar, egg, and softened butter in a large mixing bowl using a hand mixer or stand mixer for about 2 minutes until light and fluffy.
- Add the pumpkin puree and mix until well combined - don't worry if it looks a bit lumpy at first.
- Mix in the flour, baking powder, salt, and vanilla extract until you have a cohesive dough that's not too sticky.
- Fold in the chopped nuts if you're using them - I personally love the crunch they add!
- Scoop 2-inch portions of dough onto your prepared cookie sheets, spacing them about 2 inches apart (you should get 12 cookies per sheet).
- Lightly flatten each cookie using the back of a metal spoon coated with cooking spray - they don't spread much during baking.
- Bake for 13-15 minutes until the centers feel firm when lightly touched and the edges are just set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Zest your orange directly into a medium bowl - you want about 1 tablespoon of zest for the best flavor.
- Juice the same orange and add about 2 tablespoons of fresh juice to the bowl with the zest.
- Whisk in the powdered sugar gradually until the glaze is smooth and has a consistency that drizzles nicely.
- Add the salt and mix - this little bit of salt really makes the orange flavor pop!
- Drizzle the glaze over slightly warm cookies using a spoon or pour it into a squeeze bottle for more control.
