Hazelnut Pumpkin Orange Cookies

5 from 1 vote

Hazelnut Pumpkin Orange Cookies

Get a taste of fall with our homemade hazelnut pumpkin orange cookies! Imagine the cozy nuttiness of hazelnuts, the comforting touch of cinnamon-spiced pumpkin, and the zingy kick of orange zest all packed into one delightful treat. It's like autumn in every bite!

Prep Time15

Total Bake Time33

Chill30

Total Time1 18

Course: Cookies, Nuts

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 129kcal

Ingredients

3 oz (3 oz) Cream Cheese room temperature
½ cup (113.5 g) Butter unsalted room temperature
½ cup (110 g) Light brown sugar
½ cup (100 g) Sugar white
1 cup (245 g) Pumpkin puree
1 (1) Egg
1 tablespoon (1 tablespoon) Orange zest
½ teaspoon (0.5 teaspoon) Vanilla Extract
2 ½ cups (312.5 g) All-purpose flour
1 teaspoon (1 teaspoon) Baking powder
1 teaspoon (1 teaspoon) Ground cinnamon
1 cup (145 g) Raisins
1 cup (120 g) Hazelnuts chopped
½ cup (60 g) Powdered sugar Sprinkle on top

Instructions

Zest one orange and set aside. Weigh or measure the white and light brown sugars into a bowl and set them aside. In another bowl, weigh or measure the flour, baking powder, and cinnamon, running a whisk through to blend.
Blend the cream cheese and butter for about 2 minutes on medium speed in a stand or handheld mixer. Add both sugars and mix for another couple of minutes. Next, add the egg and mix it through the sugar-butter mixture. Add the orange zest, vanilla extract, pumpkin puree, and incorporate.
Gradually add the flour mixture and blend until the flour is incorporated. Stop the mixer and scrape down the bowl and across the bottom. Add the chopped hazelnuts plus the raisins and blend through for about 15 seconds or until it looks mixed into the dough. Cover loosely and refrigerate for 30 minutes.
Preheat the oven to 350°F (175°C or 180°C) while the dough is in the refrigerator—line cookie pans with parchment paper. Taking a medium cookie scoop, place twelve scoops on the pan and bake for 11-13 minutes. After removing the cookies from the oven, move to a cooling rack. After completely cooling, I dust powdered sugar on top of the cookies.

Nutrition