Makes 30 cookies.
These soft and chewy cookies are a favorite from Claire’s childhood. We’ve updated the recipe to include our Kandy Spice blend, which pairs perfectly with pumpkin.
4 cups all purpose flour*
2 cups old fashioned rolled oats
2 teaspoons baking soda
1 tablespoon Kandy Spice blend
1 teaspoon 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)
1/2 cup chopped nuts
1/2 cup chocolate chips
1/2 cup plump raisins
Grated orange zest
2 cups powdered sugar, more if needed
Juice & zest of 1 orange
Preheat the oven to 350 degrees. Lightly grease two cookie sheets. Set aside.
Mix the flours, oats, baking soda, Kandy Spice and salt in a bowl. Set aside. Use an electric mixer to cream the butter and sugars until light and fluffy, then beat in the egg and vanilla extract.
Stir about a 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. Flatten the dough very slightly.
Bake for 20– 25 minutes. The cookies will be cake-y without much browning around the edges. Transfer to cooling racks.
While the cookies cool, make the glaze by stirring the orange juice and zest into the powdered sugar. 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.