These cookies do not freeze well but I doubt there will be any left once they exit the oven and land anywhere near hungry family. I like the combination of orange and pumpkin as it perks up the whole tastes and elevates it to a new culinary height. I have had people make fun of me because if I can use orange or lemon zest, it will be included. I do notice, however, that as much as they laugh at me, it is usually through a mouthful of cookie! This is pretty fast and easy recipe and great for an evening with company, a dessert, or just to snack on while you go about your Christmas decorating and other preparation. Coffee perking won't detract from the cookies at all.
Pumpkin-Orange Cookies
2 cups all-purpose flour
1 1/3 cups rolled oats
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon grated orange zest
1 cup butter (2 sticks)
1 cup granulated sugar
1 cup brown sugar
1 cup cooked pumpkin
1 egg
1 teaspoon vanilla
1 cup chopped pecans or walnuts
½ cup dried cranberries or raisins
Preheat oven to 350 degrees.
Combine flour, oats, baking soda, and spices. In another bowl, combine butter and sugars, beating until fluffy. Add pumpkin, egg, orange zest, and vanilla, mixing well. Add flour mixture and mix well. Stir in nuts and raisins. Drop by tablespoonfuls onto a greased baking sheet. Bake for 10-12 minutes or until cookies are very light brown. Cool slightly before removing from baking sheets to finish cooling on wire racks. Ice with Orange Glaze.
Orange Glaze
1 cup powdered sugar
1 teaspoon vanilla extract
Fresh orange juice
Add vanilla and enough orange juice to form a thin icing. Drizzle over cookies and let set before serving.
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