This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure 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!
Pin this now to find it later
Pin It
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.
Looking to make these but before doing so, what adjustments do I need to make for high altitude (5280 ft)?
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!
OH SWEET!! That is just what I love to hear! I am so happy that you love them! They are one of our fall favorites! You can’t get enough! Lol Thanks so much for sharing! XOXO
Made these today for my husband to take work. They are very yummy!!!
That is so sweet of you! I am glad they turned out great! Thanks for sharing! XOXO
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!
I used one cup of canned pumpkin. Hope that helps! Happy baking! XOXO
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?