Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting

Delicious and soft pumpkin cookies that just melt in your mouth!  These are the BEST pumpkin cookies and the cream cheese frosting on top is fantastic!

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Can you even believe that we are in October?  Wasn’t it just summer time and we were having barbecues and swimming outside?   I swear the older that you get, the time just flies by.  My oldest is turning 12 tomorrow and I feel like he was born yesterday.  I have a 12 year old?  Is that even possible.

My son is the biggest fan of coming home to an after school treat.   I had made these cookies and he instantly ate one when he came home from school.   He told me that these were the best cookies that I have made.  I already knew this of course because I had eaten to many to count. 🙂

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These cookies are so soft and they just melt in your mouth.  Seriously one of the best pumpkin cookies that I have had.   The original recipe made 4 dozen.  And since I didn’t need quite that many I cut the recipe in half.  But if you are wanting to use the entire can of pumpkin then feel free to double the recipe.  🙂

Oh and one more thing.  The cream cheese frosting.  Ah-mazing.  Not only do these cookies melt in your mouth with the first bite, the cream cheese frosting is the perfect finishing touch!  You are going to love everything about these amazing pumpkin cookies!

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Watch a video on how to make Pumpkin Cookies:


4.3 from 14 reviews
Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Delicious and soft pumpkin cookies that just melt in your mouth! These are the BEST pumpkin cookies and the cream cheese frosting on top is fantastic!
Author:
Serves: 30
Ingredients
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 eggs
  • 1 teaspoons vanilla
  • 1 cup canned pumpkin
  • 2 cups all-purpose flour
  • Cream Cheese Frosting:
  • ½ cup butter, softened
  • 8 Oz cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside. In a large bowl, beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add egg and 1 teaspoon vanilla; beat until combined. Beat in pumpkin. Lastly beat in flour.
  2. Drop dough by heaping teaspoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack and let cool.
  3. To make the cream cheese frosting: Beat together butter and cream cheese until smooth. Add the powdered sugar and vanilla. Beat until smooth and creamy. Frost cooled cookies
Notes
If you would like to use the entire can of pumpkin, double the recipe
Recipe adapted from BHG

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
Cookies and Treats

Comments

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  1. What are the ingredients for the cream cheese frosting? I don’t see them. They look delicious. I may try to make this this weekend.

  2. I love almost anything with pumpkin and these look yummy! Throw in cream cheese and I’m sold! They’re getting added to my fall baking list.
    I didn’t see the cream cheese frosting measurements listed. Did I miss them?

  3. I just made these, they are wonderful!!! the batter makes aton more then I needed, so I will be freezing half I think, lol.

  4. I’ve enjoyed and shared many fab recipes from your site. Unfortunately this doesn’t fall into that category. Not enough spice and basically just tastes like flour. There is no cream cheese frosting recipe included, so I wasted time finding one. Decided not to waste the frosting on these. That said, I continue to look forward to more recipes from you. Best wishes!

  5. When you say beat — is that by hand or with an electric mixer? You specified for the butter but not the other ingredients

  6. Thanks for sharing! I was actually looking for a frosting recipe but I may try the cookies too! For every one that can’t seen to find the frosting ingredients, it’s at the BOTTOM of the list. There is no spacing* between cookie & frosting ingredients! Read too fast & you’ll miss them 😉 *editing error, happens 😉

  7. ATTENTION: The frosting recipe is included in the ingredients list! Look closely readers.

    I baked these today and they were absolutely delicious. Even though I put a little less of the sugar the cookies turned out delicious, soft and was win for my 2 year old. Thanks for the recipe.

  8. I made these and tasted one because the order of ingredients seemed strange. In baking, sugars and butter are creamed together. Dry ingredients are often mixed separately. The baking soda taste came through too much for me. I will keep coming back to your site though.

  9. Just made these and they turned out AMAZING!!!! Very moist-melt-in-your-mouth! Very easy and superbly delicious:) These will be my go to recipe for pumpkin cookies.

  10. Thank you for sharing this recipe! It is now my “Go-To” Fall cookie recipe whenever we go to Holiday parties, and its always a hit! Everyone asks for the recipe 🙂

    1. Also, after making this recipe about 10 times already, I found using half butter and half canola oil for the batter makes the cookies a tad fluffier! My familys favorite!!

  11. My family loved the cookies. I have made them twice now. The cookies turn out perfect but I can’t seem to get the icing to dry? Not sure what I’m doing wrong. I will still have to give it 5 stars because my family can’t stop eating them.

  12. The ingredient list has the full can of pumpkin but at the end you say to double everything if you use the whole can. Are the measurements listed above the directions the right proportions?

  13. Hi! Just wondering what size of pumpkin you used? I bought a can but i’m worried it’s way too much pumpking (I couldn’t find a smaller can…).

    Thanks!

  14. These have got to be the best pumpkin cookies I’ve ever had! I originally got the recipe from my Grandmother who found your blog through Pinterest. These cookies are so soft and the pumpkin flavor pairs perfectly with the sweet cream cheese frosting! They are my hubby’s favorite treat.. I just made a double batch and he’s insisting that it’s still not enough. ? Thank you so much sharing!

  15. These are fantastic! I split the frosting and put a 1/2 tsp of maple flavoring in the 2nd bowl of frosting, i thought maple cream cheese frosting would be great w/pumpkin cookies! And i was right! They’re tasty! Thanks for the recipe!. You’ll have to try the maple!

  16. What size can of pumpkin is used? Or do you just use two cups rather than one to double it? How many does this recipe yield?

  17. Hi Alyssa! I’ve made these cookies and love them. They are just like a recipe my grandmother used to make. What is the best way to store them to make them last once baked, counter or fridge? And can they be frozen, if so what stage is best – baked or unbaked? I’d like to have them around for the whole holiday season because they were such a hit last year, but I’m hoping to only bake once. Thank you!

    1. The fridge will keep them longer but they will be harder and not soft. The counter in a container is probably best. You can either freeze the dough or the baked cookies. Again, they may not be as soft though after a few days. I am so glad that you enjoyed them! XOXO

  18. I live in Ireland and cannot find a store that sells canned pumpkin, could I just use a pumpkin and roast it . thanks. cookies look lovely

    1. Just for looks, I will sprinkle some cinnamon on top or even nutmeg or all pie spice depending on the flavor I am going for. Hope that helps and you too can add your favorite! Thanks for following along with me! XOXO

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