Soft, tender, pillowy pumpkin cookies, with a heap of autumn spices, and slathered with a tangy, vibrant, fresh orange icing! This Pumpkin Cookies with Orange Icing recipe is one of the pumpkin recipes that started a pumpkin obsession for me, and these pumpkin cookies will do the same for you!
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I’ve been making these pumpkin cookies for almost 15 years now, and I come back to this recipe over and over again when I want a perfect soft pumpkin cookies recipe. I first shared them as these Pumpkin Cookies with Brown Butter Icing. That’s the way I make these most often — with brown butter frosting or icing.
However, making them with brown butter icing was my own personal spin on these cookies. The very original recipe actually called for an orange icing. Sounds like an odd combo, I know, but don’t write these off. You’ll be surprised at the marriage of those two seemingly contrasting flavors.
Orange and pumpkin together are actually tremendous. Pumpkin and citrus in general, in fact. Doesn’t sound like they would work, but there’s something special about bringing together bright, zingy citrus, and mellow, easy-to-mesh-with pumpkin. Oh, and spice. Orange and spice is nice, and these cookies are no exception, plus they include pumpkin!
Try these Pumpkin Cookies with Orange Icing for yourself, you’ll see.
If you happen not to feel piqued by these Pumpkin Cookies with Orange Icing, I have multiple other options for you. One is sure to to be a hit. Maybe these incredible Pumpkin Cookies with Brown Butter Icing (my personal #1) as mentioned above, these classic Pumpkin Cookies with Cream Cheese Frosting, or a version with Maple Frosting.
For the holidays, try these White Chocolate Cranberry Pecan Pumpkin Cookies.
A pumpkin cookie for everybody.
Besides the sweet orange icing, let’s get down to brass tacks: the pumpkin cookies themselves. They’re pillowy soft, tender cookies, and they’re also very thick cookies! Tall and puffy. Though they’re not ultra-chewy, they still have a bit of chew to them that is super satisfying. I love the texture – soft and cakey, but still dense and substantial.
These particular pumpkin cookies remind me of the type of cookie you’d use to make a whoopie pie, and in fact, I’ve used this exact cookie recipe to make these Pumpkin Nutella Whoopie Pies. They’re just sturdy enough to be a fantastic cookie for sandwiching with frosting or buttercream (like I did with this Nutella Buttercream), yet they’re still super soft and tender.
If you’re truly set on chewy pumpkin cookies, I do have a few fabulous options — these Chewy Chocolate Chip Pumpkin Cookies, these Soft & Chewy Pumpkin Snickerdoodles, and these Pumpkin Spice Latte Cookies. I’ve got you covered if you’re really determined on the “chewy” factor.
I really think your mind will be blown by these Pumpkin Cookies with Orange Icing. You’ll be pleasantly surprised by the combo of pumpkin, spice, and orange, and these soft, pillowy pumpkin cookies are a stellar cookie recipe all on their own. If you give them a try, let me know what you think!
Pumpkin Cookies with Orange Icing
Ingredients
For pumpkin cookies:
- 1/2 cup butter softened
- 3/4 cup white sugar
- 3/4 cup packed brown sugar
- 1 cup canned pumpkin
- 1 large egg
- 1 tsp. vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- pinch ground clove
For orange icing:
- 4 tbsp. butter melted
- 1 tsp. vanilla extract
- zest of 1 large orange about 2 tsp.
- 1/3 cup fresh orange juice
- 3 - 4 cups powdered sugar
Instructions
For pumpkin cookies:
- In a large mixing bowl, cream together the butter and sugars.
- Add pumpkin, egg, and vanilla, beating until combined.
- In another large bowl, combine remaining ingredients (all the dry cookie ingredients).
- Add dry ingredients to pumpkin mixture and beat until just combined.
- Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.
- Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned, and centers appear set.
- Remove cookies to a wire rack. Cool completely.
For orange icing:
- In a medium mixing bowl, combine melted butter, vanilla, orange zest, orange juice, and 3 cups powdered sugar, beating until smooth.
- Add additional powdered sugar, up to 1 cup, if needed, to achieve a consistency that is thin enough to spread, but not runny. For me, it took 3.5 cups powdered sugar.
- Since this icing contains melted butter, it may start to set as you work with it. If needed, microwave in a heat-safe bowl for 5-7 seconds to thin it back out. It only takes a few seconds!
- Ice cookies, and allow to set.
- Store in an airtight container with foil or parchment paper between layers of cookies. These freeze wonderfully for a few months if well-wrapped.
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