Pumpkin Orange Cookie Recipe
Growing up around the Pennsylvania Dutch area, there were a lot of German-style recipes I got to try. During the autumn time when pumpkins came into season, there were a lot of pumpkin foods going around. One place I worked at, my coworker would bring in two of my favorites: pumpkin rolls and pumpkin orange cookies. I made sure to get both recipes from her before I moved down south. Here is the cookie!
Ingredients:
- 2 1/2 Cups All Purpose Flour
- 1/2 TSP Baking Soda
- 1/2 TSP Salt
- 1 Cup Butter
- 1 Cup Granulated Sugar
- 1/2 Cup Brown Sugar
- 1 Can 15oz Pumpkin
- 1 Large Egg
- 5 TBSP Orange Juice, divided
- 1 1/2 TSP Orange Zest, divided
- 1/2 Cup Almonds, chopped
- 1 1/2 Cup Powdered Sugar, sifted
Directions:
- Preheat a convection oven to 350°F.
- Combine flour, baking soda and salt in medium bowl.
- Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add pumpkin, egg, 2 tablespoons orange juice and 1 teaspoon orange zest; beat until combined. Gradually add flour mixture; beat until combined. Stir in almonds.
- Drop dough by rounded teaspoons onto ungreased baking sheets.
- Bake for 12-14 minutes or until edges are set.
- Remove to wire racks to cool completely.
- Combine powdered sugar, remaining 2-3 tablespoons orange juice and remaining 1/2 teaspoon orange zest in medium bowl until smooth. Spread each cookie with about 1/2 teaspoon glaze.