Melt-In-Your-Mouth Pumpkin Cookies

Name: Melt-In-Your-Mouth Pumpkin Cookies
Prep time: 35 min
Cook time: 10 min
Total time: 1 h 25 min
Yield: 60 cookies
Ingredients: 2 cups unsalted butter; 2 cups sugar; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon kosher salt; 1 teaspoon cinnamon; 1 teaspoon ground nutmeg; 2 large eggs; 2 teaspoons pure vanilla extract; 1 can; 4 cups all-purpose flour; ½ cup unsalted butter; ½ cup packed brown sugar; ¼ cup milk; 1 teaspoon pure vanilla extract; 2 ¾ cups powdered sugar; cinnamon; chopped and lightly toasted pecans; Flaky sea salt

User Reviews

4.8

72 reviews

Excellent

Prep Time
35 mins
Cook Time
35 mins
Additional Time
40 mins
Total Time
1 hr 25 mins
Servings
60 cookies
Calories
156 kcal
Course
Baked Goods
Cuisine
American

Melt-In-Your-Mouth Pumpkin Cookies

Iris Warren

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These Melt-In-Your-Mouth Pumpkin Cookies are the perfect little bites for fall. They're light in texture, yet moist - and topped with a dollop of easy-to-make frosting, plus a sprinkling of toasted pecans and flaky sea salt. And yes - they DO practically melt in your mouth!

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Ingredients

Servings

for the pumpkin cookies:

2 cups unsalted butter softened
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 large eggs
2 teaspoons pure vanilla extract
1 can 15-ounce pumpkin
4 cups all-purpose flour

for the frosting:

½ cup unsalted butter
½ cup packed brown sugar
¼ cup milk
1 teaspoon pure vanilla extract
2 ¾ cups powdered sugar
cinnamon
chopped and lightly toasted pecans optional
Flaky sea salt optional

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Instructions

For the pumpkin cookies: Preheat oven to 350° F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla, and beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2" apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until tops are set. Do not over bake. Transfer cookies to a wire rack and let cool.
For the frosting: In a small saucepan, heat butter and brown sugar until melted and smooth. Transfer melted butter to a medium bowl and stir in milk and vanilla. Beat in powdered sugar until smooth.
With a small spoon, place a dollop of frosting on a cookie, leaving a small indentation in the center of the frosting. Sprinkle lightly with cinnamon and then add some of the pecans and sea salt, pressing the pecans in ever so slightly to adhere. Frost two to three cookies at a time, so the toppings adhere to the frosting, until all cookies are finished. If desired, omit pecans and sea salt toppings.

Notes

adapted from Better Homes & Gardens

Nutrition Information

Show Details

Serving 1 Calories 156kcal (8%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 27mg (9%) Sodium 111mg (5%) Sugar 14g (28%)