Kandy Spiced Pumpkin Cookies with Orange Glaze

Makes about 30 cookies.

These soft and chewy cookies are a favorite from Claire’s childhood. We’ve updated the recipe to include our Kandy Spice, which pairs perfectly with pumpkin. 

Note: Claire’s mom often added 1/2 cup each of chocolate chips (or raisins) and chopped nuts to the cookies, making them even more deliciously lumpy. If you’d like to do the same, add them into the dough along with the dry ingredients.  

4 cups all-purpose flour
2 cups old fashioned rolled oats
2 teaspoons baking soda
1 tablespoon Kandy Spice blend
1 teaspoon sea salt
3 sticks unsalted butter, softened
2 cups light brown sugar, packed
1 cup sugar
1 large egg
1 teaspoon vanilla extract
1 can pumpkin (15 or 16 ounces)

For glaze:
2 cups powdered sugar, more if needed
Juice & zest of 1 orange

Preheat the oven to 350˚ F. Lightly grease two cookie sheets. Set aside.

Put the flour, oats, baking soda, salt, and baking powder into a large bowl. Stir to combine and set aside. Put the butter and both sugars into a separate bowl and cream with an electric mixer until light and fluffy. Add the egg and vanilla extract and beat until completely combined.

Stir about one third of the dry ingredient mixture into the butter mixture, then add about a third of the pumpkin and stir it in. Repeat these alternating additions two more times. Drop the dough in quarter-cupfuls onto the baking sheets, flattening the each 'mound' very slightly.

Bake for 20–25 minutes. The cookies will be cake-y without much browning around the edges. Transfer to cooling racks.

Glaze the cookies  Put the powdered sugar into a small bowl, add the orange juice and zest stir until smooth. The glaze should be thick-but-runny (like caramel). Drizzle the glaze on the cookies while they are still slightly warm. We suggest grating a light dusting of nutmeg over the glaze for an extra layer of deliciousness!

Store in a sealed container at room temperature for up to three days.