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Pumpkin Cookies with Orange Icing

Pumpkin Cookies with Orange Icing

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!  

Course Cookies
Keyword cakey pumpkin cookies, orange pumpkin cookies, pumpkin cookies, pumpkin cookies recipe
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 36
Author Sarah


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


For pumpkin cookies:

  1. In a large mixing bowl, cream together the butter and sugars.

  2. Add pumpkin, egg, and vanilla, beating until combined.

  3. In another large bowl, combine remaining ingredients (all the dry cookie ingredients).

  4. Add dry ingredients to pumpkin mixture and beat until just combined.

  5. Drop on parchment paper or silicone mat-lined cookie sheets by tablespoonfuls.

  6. Bake at 350 degrees for 10-12 minutes, or until edges are lightly browned, and centers appear set.

  7. Remove cookies to a wire rack. Cool completely.

For orange icing:

  1. In a medium mixing bowl, combine melted butter, vanilla, orange zest, orange juice, and 3 cups powdered sugar, beating until smooth.

  2. 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.

  3. 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!

  4. Ice cookies, and allow to set.

  5. Store in an airtight container with foil or parchment paper between layers of cookies. These freeze wonderfully for a few months if well-wrapped.