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Melt-In-Your-Mouth Pumpkin Cookies
4.8 from 72 votes

Melt-In-Your-Mouth Pumpkin Cookies

Melt-In-Your-Mouth Pumpkin Cookies are soft, tender treats made with pumpkin puree, warm spices like cinnamon and nutmeg, and a smooth, buttery dough. They are topped with a creamy brown sugar frosting that can be accented with cinnamon, pecans, and flaky sea salt for a balance of sweet and textured contrast.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 60 cookies

Amount Per Serving

Calories 156

% 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.