1teaspoonmaple syrupoptional, it adds more fall flavor
1tablespoonfresh orange juice
In a large bowl or stand mixer, mix the softened butter with brown sugar until creamy, about 5 minutes. Then add the vanilla extract and the pumpkin puree (which should be at room temperature; otherwise, it will break the emulsion between the butter and sugar), mix until well combined.
In a different bowl, combine all the dry ingredients (flour, rolled oats, spices, baking soda, baking powder, salt and orange zest).
Add the dry ingredients with the pumpkin mixture and stir to combine.
Refrigerate the dough for one to two hours.
When you’re ready to bake, preheat the oven to 350 degrees F.
Scoop the cookie dough using a cookie scoop and lightly flatten the top of each cookie.
Bake for 12 to 14 minutes or until the cookies are set and slightly browned.
Allow the cookies 10 minutes to cool before transferring them to the cooling rack to prevent them from falling apart.
To make the orange glaze, mix all the ingredients until well combined. Then, once the cookies are cooled drizzle the orange glaze onto them.
Store these cookies in a sealed bag or container at room temperature for up to 3 days or in the fridge for up to 5 days.