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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 softened butter
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 cups all-purpose flour
Cream Cheese Frosting
- ½ cup butter softened
- 1 (8-ounce) package cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, beat 1 cup softened butter using an electric hand mixer on medium-high speed for 30 seconds. Add 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg. Beat until combined, scraping the bowl occasionally.
- Add 1 egg and 1 teaspoon vanilla extract; beat until combined. Mix in 1 cup pumpkin puree and 2 cups all-purpose flour until the dough forms.
- Drop the dough by heaping tablespoons 2 inches apart on a cookie sheet. Bake in the preheated oven for 10 to 12 minutes, or until the tops are set. Transfer the cookies to a wire rack and let them cool.
- Add ½ cup butter and 1 (8-ounce) package cream cheese, to a large mixing bowl. Cream together using an electric hand mixer until smooth. Add the 4 cups powdered sugar and 1 teaspoon vanilla extract. Beat until smooth and creamy.
- Frost the cooled cookies and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Totally amazing!! Tastes similar to pumpkin rolls but not many spices so pumpkin shines through. Like a soft pillow of goodness ❤
The flavor and texture is the best!
These look great!! Thinking chopped walnuts would be great. Have you tried that?
Pumpkin or Pumpkin Purée ?
Just canned pumpkin!
What did you sprinkle on top of the cookie?
A pinch of pumpkin pie spice! You could also just use a little cinnamon or nutmeg.
Can you freeze them
Yes! They will stay good for a month or two in an airtight bag.
How do you store these??? Ice… then refrigerate????
Yes! Store them in an airtight container in your fridge. They should last 3-4 days!
Can I cut amount of sugar?
Don’t like really sweet cookies
Of course! Feel free to adjust the amount to your liking.
Salted or unsalted butter????
I used unsalted butter in this recipe!
I made these with gluten free flour (Bob’s Red Mill 1 to 1). They are amazing. Best recipe ever!!! I know they stay fresh for 3 to 4 days, but mine didn’t last that long!!
Made these cookies. Added some extra pumpkin pie spice. Total hit at a family gathering. Cream cheese frosting was delicious but way too much. You’ll definitely have extra.
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!