Melt In Your Mouth Pumpkin Cookies
User Reviews
4.7
Melt In Your Mouth Pumpkin Cookies
Description
Melt In Your Mouth Pumpkin Cookies combine smooth butter, pumpkin, and spices to create tender, fluffy cookies with a delicate pumpkin flavor. The dough is notably wet due to the pumpkin, which leads to a soft crumb after baking at 350°F until the tops set. The accompanying cream cheese frosting blends butter, cream cheese, powdered sugar, and vanilla for a whipped, creamy topping sprinkled optionally with cinnamon. These cookies showcase mild spice, letting the pumpkin and creamy frosting stand out.
The texture is soft and melt-in-the-mouth, making these cookies comforting and not overly sweet. The gentle spice notes come from the balanced use of cinnamon and nutmeg, which can be adjusted for more intensity. Baking on parchment prevents sticking and helps maintain the cookies’ shape.
This recipe works well for holiday baking or any occasion requiring a soft cookie that holds the warmth of pumpkin and spice without overpowering sweetness. The cream cheese frosting adds richness and pairs nicely with the pumpkin-flavored base. Serve these as a seasonal treat, enjoyed by themselves or with a cup of tea or coffee.
You can increase the cinnamon and nutmeg for a stronger pumpkin spice flavor if preferred. Let the cookies cool completely before frosting for the best texture and appearance.
Ingredients
- 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 ground nutmeg
- 2 egg
- 2 teaspoons vanilla
- 1 15- ounce pumpkin canned
- 4 cups all-purpose flour
Cream Cheese Frosting:
- 1/2 /2 cup butter slightly softened
- 1 cream cheese 8-oz package, softened
- 1 lb powdered sugar (about 3 3/4 cups)
- 1 teaspoon vanilla
- ground cinnamon optional, sprinkled on top
Instructions
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
Notes
- For a more pronounced pumpkin spice taste, double the cinnamon and nutmeg in the dough.
- Cool cookies fully before frosting to prevent the cream cheese topping from melting.
- The cream cheese frosting should be whipped until soft and fluffy for easier spreading.
User Reviews
Overall Rating
4.7
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