Soft Pumpkin Cookies with Orange Glaze - Nourished By Nutrition Print

Soft Pumpkin Cookies with Orange Glaze

Delicious Soft Pumpkin Cookies with Orange Glaze that melt in your mouth. These cake-like pumpkin cookies are perfectly sweet and have hints of orange juice and zest in every bite. Made with white spelt flour but easily gluten-free with an all-purpose gluten-free flour blend.

Ingredients

Scale

For the Soft Pumpkin Cookies:

¼ cup coconut oil
⅔ cup coconut sugar or brown sugar
1 egg, room temperature
½ cup pumpkin puree
1 ½ teaspoons pumpkin spice
2 teaspoons Sunkist® Navel orange zest (from ½ Sunkist® navel orange)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups white spelt flour or gluten-free all-purpose

For the Orange Glaze:

1 cup powdered sugar or powdered monk fruit
2-3 tablespoons fresh squeezed Sunkist® Navel orange juice (about ½ Sunkist® navel orange)
2 teaspoons Sunkist® Navel orange zest (from ½ Sunkist® navel orange)
pinch of salt

Instructions

For the soft pumpkin cookies. Preheat the oven to 350F and line a baking sheet with parchment paper.

In a large bowl or a stand mixer, cream together the coconut oil coconut sugar. You can use a hand mixer or even a large wooden spoon if needed. Next, beat in the egg and pumpkin until well combined and smooth.

In a separate bowl Combine the flour, baking powder, baking soda, sea salt, and pumpkin spice. Stir together until evenly combined. Add the flour mixture to the wet ingredients.  Add the grated orange zest. Mix until well combined. The dough will be wetter than most cookies, similar to a thick cake batter. Let the batter sit for at least 10 minutes. This helps hydrate the coconut sugar.

 Use a 1 ½ -2 tablespoon cookie scoop to place the dough on the prepared baking sheet. If using gluten-free flour blend, you may need to flatten the cookies slightly as they will not spread that much in the oven. The gluten-free dough will be sticky, so slightly damp in your hands before pressing down. This isn’t necessary when using spelt flour. 

Bake for 12-15 minutes. The cookies are done when the edges just start to gold and the tops are slightly firm. The spelt flour version took 12 minutes in my oven whereas the gluten-free flour took 14 minutes.  

Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack. Wait until the cookies are completely cool for topping them with the orange glaze.

For the orange glaze. Combine the powdered sugar or powdered monk fruit in a bowl with the fresh orange juice and orange zest. If needed, add 1 teaspoon of orange juice at a time to get to your desired consistency. You want that glaze to be thin enough to easily coat the cookie but not so thin that it runs completely off. Add 1 to 2 teaspoons of orange glaze to each cookie. Garnish with additional orange zest or a sprinkle of cinnamon.

Notes

How to store. Cookies can be stored at room for four days or in the fridge for up to a week. You can store unglazed cookies in the freezer for up to three months.