Melt-In-Your-Mouth Pumpkin Cookies
User Reviews
4.8
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Prep Time
35 mins
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Cook Time
10 mins
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Additional Time
40 mins
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Total Time
1 hr 25 mins
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Servings
60 cookies
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Calories
156 kcal
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Course
Baked Goods
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Cuisine
American
Melt-In-Your-Mouth Pumpkin Cookies
Description
These pumpkin cookies combine softened butter, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg with pureed pumpkin, eggs, and vanilla to create a moist and flavorful cookie dough. The dough is portioned and baked until the tops are set but still soft, yielding tender cookies that hold their shape without becoming dry.
The accompanying frosting melts together butter and brown sugar, then is softened with milk and vanilla before powdered sugar is beaten in to create a smooth and spreadable topping. A small dollop is placed on each cookie with an indentation left in the center. Optional cinnamon dusting, toasted pecans, and sea salt add warmth, crunch, and a hint of savory contrast to round out the flavor.
These cookies work well as a fall dessert or snack and can be served on their own or alongside tea or coffee. Their soft texture and rich frosting make them satisfying while the spices evoke classic seasonal warmth.
The recipe is adapted from Better Homes & Gardens, suggesting reliable texture and flavor results. Careful baking timing is important to avoid overbaking and maintain the cookies' characteristic softness.
Ingredients
for the pumpkin cookies:
- 2 cups butter softened, unsalted
- 2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 can 15-ounce pumpkin
- 4 cups all-purpose flour
for the frosting:
- ½ cup butter unsalted
- ½ cup brown sugar packed
- ¼ cup milk
- 1 teaspoon vanilla extract pure
- 2 ¾ cups powdered sugar
- cinnamon
- pecans optional, chopped and lightly toasted
- sea salt optional, flaky
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
- Do not overbake the cookies; remove them when the tops are just set to keep them soft.
- Frost cookies once they have cooled completely to prevent melting.
- Optionally sprinkle frosting with cinnamon, toasted chopped pecans, or flaky sea salt for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 156kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 27mg | 9% |
| Sodium | 111mg | 5% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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