Since the beginning of September, I have brought you a total of six pumpkin recipes! That’s got to be some kind of record for me. Today, I’m stepping that number up to seven! To say I have a pumpkin addiction would be putting it mildly. I love the stuff. Maybe next year I will just dedicate one whole week to all things pumpkin. What would you think about that?
I made them again on Tuesday for just us, because it’s been awhile since I’ve made cookies just for our family without giving any away.
But then on Wednesday (yesterday), my Mother-In-Love texted me asking me if I wouldn’t mind providing snacks for the kids on Thursday for our Awana Kid’s Club.
Of course I didn’t mind. Since I still had everything I needed on hand (amazingly enough) I went ahead and made another batch of these cookies to add to the ones I made for my family. Of course, this meant that we wouldn’t be keeping the cookies here at home, but I’ve let them eat a few after dinner Tuesday and Wednesday night, plus they’ll get another one tonight at Awana.
My kids aren’t hurting for cookies. But I promise I’ll make my family cookies next week! :)
Finally another use for pumpkin pie filling! These moist cookies are super soft and full of pumpkin pie flavor that's brightened up with a sweet orange zest glaze.
10 minPrep Time
15 minCook Time
25 minTotal Time
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp freshly grated nutmeg
- 1/2 tsp sea salt
- 1 1/2 cup sugar
- 1/2 cup unsalted butter, room temperature
- 1 cup pumpkin pie filling
- 1 egg room temperature
- 1 tsp vanilla extract
- 2 cups powdered sugar
- 4 tbsp milk
- 1 tsp vanilla extract
- 1 naval orange, zested
- Pre-heat oven to 350 degrees. Line baking sheets with parchment paper or a silpat. In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a bowl of a stand mixer, beat sugar and butter with the beater attachment until well blended.
- Add pumpkin, egg, and vanilla extract. Mix until smooth. Gradually add in flour mixture. This is a wet batter that resembles a muffin/cupcake batter.
- Drop by tablespoon or use a medium cookie scoop onto parchment/silpat lined baking sheets. Bake for 15-18 minutes. Cool on wired racks.
- Whisk together in a medium sized bowl, powdered sugar, milk, vanilla extract and orange zest. Drizzle glaze over cooled cookies or dunk the cookies into the glaze, lightly shaking off any excess glaze and place back on cooling rack on top of wax paper to collect the excess glaze drippings.