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Melt-in-Your-Mouth Pumpkin Cookies

BakedCreamyFallFestiveFinger FoodHolidayOvenParty FoodQuickSpecial OccasionSweetThanksgivingWinter
Time :40 minutes
Yield :30 servings
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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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