First thing if not using canned pumpkin is to cook your pumpkin, I steam about 750 to 800 grams of fresh pumpkin until fork tender then peel and mash. Use any method you prefer to cook and mash the pumpkin. If you have a bit more than 2 cups, no problem, no one will complain 🙂

Preheat your oven to 190 C (375 F).

In a large mixing bowl, mix together the flour, baking soda, and salt.

In another large mixing bowl, cream together the butter and sugars until smooth. Then beat in the egg, pumpkin, 2 tablespoons of fresh orange juice, and 1 tsp of grated peel. Mix well until smooth.

Slowly add the flour and mix in until well combined. Stir in the nuts if using those.

Drop by rounded tablespoons on an ungreased baking sheet and bake for 12-15 minutes or until the edges are set.

Place the cookies onto a wire rack and cool completely.

To make the icing, add the powdered sugar to a mixing bowl, and the remaining orange juice and peel, mix until smooth.

Spread about 1/2 teaspoon of icing on each fully cooled cookie.