Recipe Background
There's a good reason people go nuts for pumpkin: the delicious, sweet, and spiced flavor so perfectly encapsulates the autumn season! It warms the soul even as the afternoons grow crisp. With Melt-In-Your-Mouth Pumpkin Cookies, you can enjoy that fall taste in a delectable new form. These cookies really do melt in your mouth with their pillowy soft texture. Topped with a molasses-smoky-sweet and creamy frosting, you'll never feel like you've had enough; you'll always want just one more bite of melt-in-your-mouth perfection!
There's a good reason people go nuts for pumpkin: the delicious, sweet, and spiced flavor so perfectly encapsulates the autumn season! It warms the soul even as the afternoons grow crisp. With Melt-In-Your-Mouth Pumpkin Cookies, you can enjoy that fall taste in a delectable new form. These cookies really do melt in your mouth with their pillowy soft texture. Topped with a molasses-smoky-sweet and creamy frosting, you'll never feel like you've had enough; you'll always want just one more bite of melt-in-your-mouth perfection!
Ingredients
For the cookies:
- 2 cups butter softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 (15-ounce) can pumpkin
- 4 cups all-purpose flour
For the frosting:
- 1/2 cup butter
- 1/2 cup brown sugar packed
- 1/4 cup milk
- 1 teaspoon vanilla
- 3 cups powdered sugar plus more, to taste
- ground cinnamon optional, to taste, for topping
Directions
- Preheat the oven to 350 degrees F.
- In a large bowl, beat the 2 cups of the butter with an electric mixer on medium speed for 30 seconds.
- Add the granulated sugar, the baking powder, the baking soda, the salt, 1 teaspoon of the cinnamon, and the nutmeg, and beat until combined.
- Add in the eggs and 2 teaspoons of the vanilla and beat until combined.
- Add in the pumpkin and beat to combine.
- Add in the flour, a little at a time, and beat to combine. When it gets too difficult for the mixer, stir in the remaining flour with a wooden spoon.
- Drop the dough in heaping teaspoons, 2 inches apart, onto an ungreased cookie sheet.
- Bake until the tops are set, about 10-12 minutes.
- Transfer the cookies from the oven to a wire rack to cool.
- Heat the remaining butter and the brown sugar in a small saucepan until melted and smooth.
- Transfer the butter mixture to a medium bowl.
- Stir in the milk and 1 teaspoon of the vanilla.
- Beat in 3 cups of the powdered sugar until smooth. Add the extra powdered sugar, a little at a time, until the desired consistency is reached.
- Once the cookies are cool, evenly spread the frosting on them.
- Sprinkle the cookies with the remaining cinnamon.
- Serve.
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