I noted that pumpkins have appeared in the grocery stores. That is a sure indication that no matter how warm the sunshine is right now, Fall produce is coming into play. Although I make recipes with pumpkin throughout the year, there is something about having a good pumpkin cookie when the season is right. I love a crisp/chewy cookie but make an exception for this soft, cake-like version. They are even a nice break for a fast breakfast treat in the morning with a cup of coffee or tea.
Pumpkin-Orange Spice Softies
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1/4 teaspoon ground cloves
½ teaspoon salt
1 ½ cups granulated sugar
½ cup butter (1 stick), softened
1 cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract
1 teaspoon orange extract
1 tablespoon finely grated orange zest
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Mix together the dry ingredients in a mixing bowl.
Combine sugar and butter in another mixer bowl and beat until fluffy. Add in pumpkin, egg, extracts, and zest. Mix to just combine. Beat in flour mixture until combined but not over mixed. Stir in the nuts. Drop by rounded tablespoons onto prepared baking sheets. A cookie scoop comes in handy here!
Bake for 12 to 15 minutes our until golden around the edges and slightly firm to the touch. Cool on baking sheets before removing to wire racks to finish cooling. Glaze cookies when completely cool.
Glaze/Icing: Combine 2 cups powdered sugar, 1 teaspoon of finely grated orange zest, 1 teaspoon orange extract, and enough freshly-squeezed orange juice to form a glaze. Using a rubber pastry brush, brush the top of each cookie and let set.
