Step 1

Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.  In a medium sized bowl, mix together the flour, spices, baking soda and salt.  Set aside.

Step 2

Add the softened butter to a large bowl and beat with an electric mixer until just combined.  Next, add in the granulated sugar and brown sugar and mix together until fully combined, 1-2 minutes.

Step 3

Next, add in the pumpkin puree, egg and vanilla extract.  Beat again until you have a creamy mixture.  I may look a little curdled, but it will look different once you add in the flour mixture.

Step 4

Add half the flour mixture into the wet ingredients and use your electric mixture to mix together.  Add the remaining flour and mix until you have a slightly thick, smooth batter.

Step 5

You can make these pumpkin cookies whatever size you like.  I’ve used a tablespoon cookie scoop to make smaller cookies and I’ve also used a 1/4 cup scoop to make large cookies, which is what I have pictured in this post.  Scoop the batter onto the parchment paper lined baking sheet.  Make sure there is a little bit of room between each one because they will spread a little bit.  You can use your fingers to pat the top of the cookie dough down, or you can leave them in mounds.

Step 6

The amount of time your cookies need to bake will depend on what size they are.  If making large cookies, they will need about 20-25 minutes in the oven.  Smaller cookies will require closer to 10-15 minutes.  You know cookies are done once the top is slightly firm and the bottom is just beginning to brown.  Remove cookies from the oven, let sit on the pan for a minute or two before transferring them to a wire wrack to cool completely.

Step 7

Make the glaze while cookies are cooling.  Add the sifted powder sugar to a medium sized bowl and then pour in one tablespoon of orange juice.  Start mixing together and mix until you have a smooth glaze that is still a little opaque looking.  You can add in the remaining tablespoon of orange juice if you need too. Add in the orange zest and mix until combined.

Step 8

Drizzle a small spoonful of glaze over the top of each cookie and allow to dry completely.  Cookies can be stored in an airtight container in the refrigerator for up to 5 days.