Description
Delight in these soft and flavorful Pumpkin Orange Zest Cookies, combining the warm spices of cinnamon and nutmeg with the fresh brightness of orange zest and creamy pumpkin puree. Perfectly tender with a delicate dusting of powdered sugar, these cookies offer a festive twist on a classic treat, ideal for fall gatherings or anytime you crave a seasonal sweet.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup (115 grams) unsalted butter, softened
- 3/4 cup (150 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 cup (240 grams) canned pumpkin puree
- 1 tablespoon freshly grated orange zest
- 1 teaspoon vanilla extract
Finishing
- Powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg until well combined. This ensures the leavening and spices are evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes. This creates a smooth base for the cookie dough.
- Add Wet Ingredients: Beat in the egg, then add the pumpkin puree, orange zest, and vanilla extract. Mix until the mixture is smooth and homogenous, incorporating all the flavors.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Shape Cookies: Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading during baking.
- Bake: Place the trays in the oven and bake for 12-15 minutes, until the edges of the cookies turn lightly golden and the centers are set but still soft.
- Cool and Dust: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely. Dust the cookies with powdered sugar before serving for a touch of sweetness and a festive look.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to keep the cookie texture balanced.
- Make sure the butter is softened but not melted for best creaming results.
- For a more intense orange flavor, add an extra 1/2 teaspoon of orange zest.
- If you prefer chewier cookies, reduce the baking powder to 1/2 teaspoon.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
