Pumpkin Cookies with Orange Icing

Pumpkin cookies with orangish icing are unbelievably soft and pillowy with a sweet, delicious icing that hardens on top. These addictive cookies are perfect for fall!

The kiddos take a long fall break weekend, and we are kick information technology off today with some apple tree picking.

Nosotros go to a pumpkin patch each fall, but this is our first family unit trip to an apple orchard. I can't expect!

The weather is looking a little iffy, but nosotros'll make it work. Then I'll have a busy weekend of finding means to employ all the apples! (Homemade slow cooker apple butter is a definite must. And I'll exist gifting some to my dad, who loves the stuff. Afterward that, nosotros shall encounter… 🍎❤️)

Just let's move on to today'south recipe.

Information technology's a lilliputian mini pumpkin week here on Family Nutrient on the Table.

Earlier this calendar week I shared Pumpkin Rice Krispies, which are a really cute and festive snack idea for fall and Halloween. (Non simply for kids either; adults love them, too!)

Today, we're doing pumpkin in a dissimilar way with these pumpkin cookies with orange icing.

This is a recipe I got from a coworker at my old job probably fifteen years ago. She brought them in every autumn, at least once, and nosotros all adored them.

They are unbelievably soft and pillowy and just sorta melt in your mouth. The cookies accept just the right touch of pumpkin flavor as well – information technology'south present, only mild.

That orange icing is killer, too, and just complements the pumpkin cookie and so perfectly. Those flavors are but fabricated for each other.

They are irresistible in the dangerous sort-of style! It's definitely one of my favorite things to take to autumn get togethers or parties – or when the neighbor kids are around – so that I don't just sit in that location and eat them all myself!

And if you beloved pumpkin everything similar we do, cheque out pumpkin baked oatmeal with chocolate chips and whole wheat pumpkin pancakes for fun breakfast ideas.

This whole wheat pumpkin applesauce bread (with a yummy streusel topping) and these pumpkin banana oatmeal cookies are favorites whatever time of day.

OK, let's go to baking.

Now, I've got some notes and tips coming upward beneath on how to make pumpkin cookies. Only tryin' to be helpful.

If yous desire to jump on down to the recipe, simply curl right on through the residue of the text. The recipe card is nearly the bottom of the page, above the comments section.

Notes on making pumpkin cookies:

• Flour: I've only ever fabricated these with all-purpose flour merely you could try them with white wheat flour or a mix of all-purpose and whole wheat flours if you lot like.
• Shortening: I don't normally use it either, just you really need to get some for this recipe. Bonus – y'all'll have it on hand and ready to go for all your Christmas cookie needs.
• Pumpkin: You will need a little less than a full tin of pure pumpkin puree for this recipe. Salvage the rest to use for overnight oats or another recipe.
• Size: These cookies are meant to exist small. Yous'll just need a minor rounded spoonful of batter for each one – basically a heaping tablespoon or and then.
• OJ concentrate: The icing recipe calls for frozen, thawed orangish juice concentrate and just a tablespoon. It might be okay to substitute orange juice (though it's not as sweet), but I haven't tried that.

Tip on the icing: Information technology should be very thick. It should not drizzle off of your spoon, it should drop in large dollops because it's and then thick.

We are non drizzling information technology over the cookies, nosotros're putting a small amount on top and letting the icing harden on the cookies, without running over the edges.

I've listed in the recipe card to start with just a small corporeality of milk to help the icing come together so it stays thick.

If you add too much milk and information technology seems too thin, just add in more powdered saccharide until it firms up.

Besides to note, the yield here can vary, depending on how big you make your cookies, only I commonly get 40-42 cookies.

Whatever extras should be stored in a covered container at room temperature. They'll be good for up to a week.

It helps to layer them with wax paper in between, if yous are stacking them, because the icing can stick to the bottom of another cookie and then they autumn apart. Still delicious, but not quite as pretty.

I really promise y'all give these a try. I call back they will be a new favorite in your business firm, every bit they've been a long-time favorite in ours.

If you do brand them, please get out me a annotate below or tag me on Instagram – I dear seeing and hearing about your creations!

Enjoy!

XO,

Kathryn

Prep Time 15 minutes

Cook Time 15 minutes

Full Time 30 minutes

Ingredients

For the cookies:

• ii 1/2 cups all-purpose flour
• ii i/two teaspoons baking powder
• 1 teaspoon cinnamon
• 1/two teaspoon salt
• 1 cup granulated saccharide
• ane/two cup shortening
• 1/2 loving cup unsalted butter, softened
• one loving cup canned pumpkin (Non pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla

For the orange icing:

• 2 cups powdered sugar
• 1 tablespoon thawed orange juice concentrate
• 1 1/2 to two tablespoons milk of choice

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper for piece of cake clean-up. OK to skip and just use ungreased baking sheets if you don't have any.
2. In a small bowl, combine the flour, baking powder, cinnamon and common salt.
3. In a medium bowl, beat out the carbohydrate, shortening and butter with a mixer on medium depression speed (or utilize a stand mixer), until light and fluffy, about one minute.
4. Add the pumpkin, egg and vanilla to the bowl with the butter mixture and trounce until well incorporated.
5. Add the flour mixture in iii batches, stirring with a spoon to incorporate with each addition. The cookie dough will exist thick.
6. Spoon the cookie dough onto the baking canvass, using about a spoonful or a heaping tablespoon for each cookie. The cookies are meant to be small.
7. Bake at 350 for about 15 minutes, until puffed on height and lightly browned on bottom.
8. Let the cookies cool completely before topping with the icing.
9. To brand the orange icing: Combine the powdered sugar, orange juice concentrate and ane tablespoon of milk. Mix well and add another 1/2 to 1 tablespoon of milk, equally needed, but go easy. The frosting should be very thick - you should non be able to drizzle it off of your spoon.
10. Once the cookies are cooled, add together about a teaspoon of the icing to the acme of each cookie and carefully spread out with a spoon. The icing should exist thick enough that information technology doesn't run off the cookies, it just hardens on summit.
11. Store in an air-tight container at room temperature for upwardly to a week. It helps to layer the cookies between wax paper then they don't stick together or pull the icing off of the other cookies.

Nutrition Data:

Yield:

42

Serving Size:

one cookie
Amount Per Serving: Calories: 112 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fatty: 2g Cholesterol: 12mg Sodium: 57mg Carbohydrates: 16g Fiber: 0g Sugar: 10g Protein: 1g

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Source: https://www.familyfoodonthetable.com/pumpkin-cookies-with-orange-icing/

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