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Glazed Pumpkin Orange Cookies



  • 2½ cupsall-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter or margarine, softened
  • 1 cup sugar
  • ½ cup brown sugar, packed
  • 1 15-ounce can pumpkin purée (not pie filling)
  • 1 large egg
  • 2 tablespoons AE Orange Juice
  • 1 teaspoon finely grated orange peel
  • ½ cup chopped pecans or walnuts

Orange Glaze

  • 1½ cups powdered sugar
  • 2 to 3 tablespoons AE Orange Juice
  • ½ teaspoon grated orange peel

Preheat oven to 375°F; line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt; set aside. In a large bowl, beat together the butter, sugar, and brown sugar until creamy. Add the pumpkin, egg, 2 tablespoons orange juice, and 1 teaspoon orange peel. Gradually add flour mixture, stirring just until no flour remains; fold in the pecans.

Drop batter by rounded tablespoons onto prepared baking sheets (a small scoop helps create uniform cookies), spacing about 2 inches apart. Bake for 12 to 14 minutes, or until the edges are set and cookies are firm to the touch. Let cool slightly on the sheet, then transfer cookies to a rack to cool completely.

For the glaze, in a small bowl stir together the powdered sugar, 2 tablespoons orange juice, and orange peel, adding more juice if necessary to achieve a drizzling consistency. Top each cookie with about 1 teaspoon of glaze. Let stand at room temperature until glaze sets.

Makes Makes about 42 cookies