I’ve seen these melt-in-your-mouth pumpkin cookies floating around and had to test them out to see if they were really all that. When I first saw the recipe I gasped at the 2 cups of butter the recipe called for. It takes a lot for me to be shocked at butter usage. I’m the one who panics if I have less than a pound in my fridge and immediately make a run for the store. Remember that this recipe does make 4 dozen cookies and in order for them to be melt in your mouth a decent amount of butter is required.
You can easily cut the recipe in half. The only ingredient semi-tricky to divide by two is the 15 ounce can of pumpkin. If you’re halving it, just use a scant cup of puree.Like most pumpkin cookie dough, it’s very soft and wet and is easiest scooped onto a cookie sheet using a cookie scooper.
After reading the reviews of the original recipe, everyone complained that the frosting listed was awful. Too sweet and not even spreadable. So I went with my favorite cream cheese frosting. Pumpkin and cream cheese frosting is meant to be together.
Look how soft these are. They definitely earn their melt in your mouth status. Enjoy!
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 1 15-ounce can pumpkin
- 4 cups all-purpose flour
- ½ cup butter, slightly softened
- 1 (8-oz) package cream cheese, softened
- 1 lb powdered sugar (about 3¾ cups)
- 1 teaspoon vanilla
- ground cinnamon sprinkled on top (optional)
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and whipped. Frost cooled cookies and sprinkle with cinnamon.
Source: adapted from BHG