by Alyssa RiversThis website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.
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!
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
Serves: 30
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I don’t know where I went wrong but I followed the recipe to a ‘t’ and the cookies literally melted over the side of the pan while in the oven and were only pancake thin. Any ideas on what went wrong?
I added pumpkin pie spice, baked 6 cookies. They were very cake-like. Refrigeratored leftovers for 2 days then baked it in a 9×13 pan, drizzled cream cheese topping on top. Simply delicious 😋
Hello! These cookies were delicious! I made this recipe exactly as written. Thanks for sharing!
These are the best! My family loved them! I will definitely add to my Fav list!
How big of a can of pumpkin 15oz ?
You will be using one cup of pumpkin in the can. A 15 ounce can will be great for getting a cup of pumpkin out of it.
My family loves these pumpkin cookies!! I add more pumpkin purée to the recipe to make it more rich. Excellent recipe!
I made these and omg there so delish and the cream cheese frosting is the best I’ve made. There so soft and tasteful 😋 Must try recipe
What’s the best way to store the cookies, since the frosting is deliciously soft
These are the best cookies! So soft and delicious! I would next time make only half of the frosting recipe, it made alot! Otherwise, these are delicious!
These have been my go to pumpkin cookies for the past 3 years! Still our favorite! I have a hard time packing them up and storing because the icing never sets, but I don’t even care. They are SO GOOD!!!!!! Thank you for a great recipe!
The absolute best!!! We love this recipe! I’m thinking I’m going to bake in mini muffin pans…think this would do ok? Feel like it would be easier to frost. It’s hard to frost these by piping and spreading the frosting is an eye sore to me…lol.
I made these for voting day. All my coworkers at the polls ate all the cookies before the polls opened. I got one. I am making them as we speak and sharing the recipe. The frosting was SO GOOD. Melt in one’s mouth cookie topped with a 5 star frosting recipe. Thanks for sharing.
What did you sprinkle on the frosting?
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
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
Yes, of course! That sounds delicious too! Thanks for following along with me from Ireland! XOXO
Can this recipe be cooked in a 9×13 pan
Yes, that sounds great! I would love to hear how it goes and tasted! Thanks for choosing one of my recipes! XOXO
Hi. What can use as an egg substitute for the pumpkin cookie recipe ?
You can use vegetable oil if that helps but it will not have the same taste/texture when blending but it will still bake well and be good. Hope that helps! XOXO
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!
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
Hi! I was wondering if these happen to be the same texture as your amazing, lemon blueberry cookies with cream cheese frosting?
I’m so excited to try these. If they’re the same texture as those, I have no doubt I’ll love them. Your recipes NEVER disappoint. Thanks you!
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?
This will make about 30 cookies. Yes, I just use a regular size can and scoop out the 1 or 2 cups of pumpkin. Enjoy! XOXO
Excellent Cookie! My family loved these cookies! Making again.
I have made these cookies so many times and they are delicious every time!
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!