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Orange Glazed Pumpkin Cookies

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 4 dozen cookies
Make this flavorful cookie to have on hand during the autumn or winter season. When friends or guests drop by you'll have a nice snack for them to enjoy with a warm cup of coffee or tea, or serve these goodies at an afternoon tea.

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks/8oz/226g) unsalted butter or margarine
1 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 and 3/4 (15-oz.) cans 100% pure pumpkin (not pumpkin pie mix)
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts
Orange Glaze (see recipe below)

Preheat oven to 375°F (190°C).

Combine flour, baking soda and salt in medium bowl. Combine butter, granulated sugar and brown sugar in large mixer bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded teaspoons onto ungreased baking sheets.

Bake for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon glaze.

Makes 4 dozen cookies.

Orange Glaze
Combine 1 1/2-cups sifted confectioners' sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in medium bowl until smooth. Spread about 1/2 tsp. over each cookie.

Date: May 29, 2003


Reviewer: Anguilla
This recipe looked like it would be great. However, I'm wondering if the flour-to-pumpkin ratio is inaccurate. Maybe my pumpkin (pure pumpkin, canned, from Trader Joe's)is just more moist than others. The issue was that my dough was WAY too wet, it took almost 3 times the cooking time to cook, and even then the insides were too doughy. I checked other, similar, recipes online, and most of them show a flour-to-pumpkin ratio as 3:1. This recipe is 2.5 cups of flour to 1.75 cans of pumpkin.


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