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:

  1. Preheat a convection oven to 350°F.
  2. Combine flour, baking soda and salt in medium bowl. 
  3. 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. 
  4. Drop dough by rounded teaspoons onto ungreased baking sheets.
  5. Bake for 12-14 minutes or until edges are set. 
  6. Remove to wire racks to cool completely.
  7. 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.