Description
Delight in these moist and flavorful Pumpkin Orange Zest Cookies, perfect for fall or any time you crave a comforting treat. Combining the warm spices of cinnamon and nutmeg with vibrant orange zest and creamy pumpkin puree, these cookies are soft, lightly sweetened, and finished with a dusting of powdered sugar for an elegant touch.
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 cup (240 grams) canned pumpkin puree
- 3/4 cup (150 grams) brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (115 grams) unsalted butter, softened
- 1 large egg
- 1 tablespoon freshly grated orange zest
- 1 teaspoon vanilla extract
Topping
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and ground nutmeg until evenly combined. This helps distribute the leavening agents and spices uniformly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Wet Ingredients: Incorporate the egg, pumpkin puree, freshly grated orange zest, and vanilla extract into the butter-sugar mixture, mixing until smooth and homogeneous.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture to the wet mixture, mixing on low speed just until combined to avoid overworking the dough and maintain cookie tenderness.
- Shape Cookies: Drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 12-15 minutes, until the edges are lightly golden and the centers are set but still soft.
- Cool and Dust: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Dust with powdered sugar before serving to add a sweet finishing touch.
Notes
- Use canned pumpkin puree for best consistency; fresh pumpkin puree may affect moisture.
- If you prefer a stronger orange flavor, add an additional teaspoon of orange zest.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a gluten-free variation, substitute the flour with a 1:1 gluten-free baking flour mix.
- Ensure the butter is softened to room temperature to mix evenly with sugar.
