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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!
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. 🙂
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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Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 eggs
- 1 teaspoons vanilla
- 1 cup canned pumpkin
- 2 cups all-purpose flour
Cream Cheese Frosting:
- 1/2 cup butter softened
- 8 Oz cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- 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.
- 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.
- 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
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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?
i was confused about this too since the recipe says 1 can pumpkin. Shouldn’t it say 1 cup of canned pumpkin?
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.
How do you store these? Just made them and they are AMaZING!
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 🙂
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!!
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.
How big are these cookies? It says to drop them by the heaping teaspoons . . . is this right? Can I make them bigger?
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.
I just made these cookies today…they are delicious! I especially love the cream cheese frosting!
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.
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 😉
When you say beat — is that by hand or with an electric mixer? You specified for the butter but not the other ingredients
You can use an hand held electric mixer or kitchen aid mixer. 🙂
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!
I LOVED these cookies! And the frosting recipe is included in the ingredients. Sorry they didn’t turn out for you!
I just made these, they are wonderful!!! the batter makes aton more then I needed, so I will be freezing half I think, lol.
There are no frosting ingredients.
It is in the ingredient list under Cream Cheese Frosting:
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?
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.
They are in the ingredient list under cream cheese frosting: