Melt In Your Mouth Pumpkin Cookies
Melt In Your Mouth Pumpkin Cookies are incredibly soft and well,…melt-in-your-mouth! These cookies have a mild pumpkin flavor and are topped with a decadent cream cheese frosting. The perfect fall dessert.
MELT IN YOUR MOUTH PUMPKIN COOKIES
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!
OTHER PUMPKIN RECIPES
- Pumpkin Chocolate Chip Muffins
- Pumpkin Cake
- The Best Pumpkin Cream Cheese Muffins
- Pumpkin Pancakes
- Easy Pumpkin Cream Cheese Bars
- Pumpkin Earthquake Cake
Melt In Your Mouth Pumpkin Cookies
- 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
Cream Cheese Frosting:
- 1/2 cup butter, slightly softened
- 1 8-oz package cream cheese, softened
- 1 lb powdered sugar, (about 3 3/4 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.
I’m not quite sure what I did wrong but I had to pitch the whole batch. They puffed up in the oven but tore apart when I tried to put them on metal rack. They flattened as they cooled and squished when you touched them. They never formed up, they were like liquid fudge. I rechecked the recipe and made sure my ingredients were not expired. No idea what I did wrong. They were a complete mess.
You should definitely let them cool on the pan. You definitely did something wrong but I’m not sure what.
These are amazing! Easy to make and oh so yummy!
I have held on to this recipe for a while and finally made the cookies today! They are AMAZING!! The cookies literally melt in your mouth and the cream cheese frosting is perfect! Every fall I have a pumpkin palooza and these are going to be a staple in my pumpkin recipes!
I’m so glad you liked them.
I made these cookies according to the recipe and they turned out perfectly! Light and fluffy cookie consistency along with the cream cheese frosting, they tasted delicious! Wish I could post a picture to show how good they looked! I love your recipes and they have never failed me yet!
I love hearing that. Thank you!
I don’t understand why some people have negative comments. These cookies are wonderful! Very light and definitely meltaways! I cut the recipe in half and had no problems! So so yummy!
So glad you loved them!
These cookies are the best! I have made them so many times and recommend this recipe to anyone looking for pumpkin cookies!
Aww. Thank you for doing that.
I have made these cookies for thanksgiving for the last 4 years! This is my favourite recipe for anything pumpkin related. The cookies are so soft and delicious and they really do melt in your mouth. Every year I come back to my saved pin to check the recipe when thanksgiving rolls around and I figured it was time I write a comment to say how much I love these cookies! I only make them once a year but it’s something I really look forward to. Thanks for the great recipe!
Hey I appreciate you taking the time to comment. It really does mean a lot!
These are easy to make and excellent. We ate them right after baking as we couldn’t resist. I used extra cinnamon but only a half teaspoon of nutmeg as I’m not a nutmeg fan. The cookies are tender and delicious without icing. Will definitely make them again.
I plan on making these tomorrow they look wonderful and I read all of the reviews. One question do you think Ginger cream cheese frosting would be good on these??
I think it would be fabulous.
I’ve made these several timesand they are wonderful! Soft, moist, and tasty. After trying the recipe as written, I tried a little toying with it it – I added 1.5 times the cinnamon and nutmeg, which made them perfect for us. And recently, I didn’t have enough white sugar, so I used brown sugar and sucanat, they were awesome! Thanks for helping me maintain my ‘master baker’ status at work!
All I can say about the negative comments above is they definitely did something wrong, either in their measures or ingredients as I have been using the base for this recipe for years.
Haha. Thanks for having my back!
These cookies were awesome! I am planning on making them for a bake sale that I have coming up, which involves me bagging the cookies. Instead of frosting them I was thinking about adding chocolate chips to the dough in order to keep them interesting without the mess of frosting! Do you think this could work with this recipe? Seriously SOOO good !!!
I bet they would be good. BUt the frosting is kind of everything.
Preface: this is a positive comment!
Here I am baking these cookies again because they are so fantastic and fool proof, I must be baking giant cookies compared to other ladies because I usually yield around 45. Today I am baking them for a bake sale and going for a slightly smaller size than I usually do. I’ve been baking these since October of 2015 and last year I entered them in a cookie contest under the pinterest category, thats how my twin shared the recipe with me. Guess who won…that’s right these cookies are award winning!! Whenever I host gatherings at my house these are always requested and always baked. I just checked on my cookies and they’re huge again, guess we get to keep those and I’ll try even smaller…yay! I love these cookies and I never have any left over. Thank you for sharing!
So they just won’t cook small? THat’s so strange. I’m glad you like the flavor though. I’m not sure why that’s happening.
I probably drop a giant spoonful compared to other people plus we’re fans of larger cookies that can’t be eaten in two small bites haha. A yield of 45 large cookies is an awesome amount anyways and we’re always very pleased! They turned out fantastic again and were the first things sold out at the bake sale! I make sure to always have extra cans of pumpkin in the pantry so I can whip these up whenever the mood strikes…which just might be today since I have cream cheese for the frosting just sitting in my fridge.
Made these for the last two years and they are the best dang cookies EVER. The ingredients are basic and easy to find (most of them I already had on hand) and the recipe is very easy. These are the BEST cookies I have ever made.
Thank you Monica!
Just made these cookies for a church lunch. Of course, I had to try one to make sure they were ok. 😉 They’re delicious! The only thing I changed was to the frosting. I had found a recipe before that called for 3 tbsp of maple syrup to cream cheese frosting and it just sends the frosting over the top! Thanks for the recipe. I know when it’s from your blog that it’s a keeper!
Thank you! I appreciate your kind words.
Ok. So. These cookies have THE best texture I have ever tasted. EVER. I need a vanilla version…..this might be a long shot but do you have a recipe like that?!?!?! Please tell me you do! Also, I made these into whoopie pies and they were phenomenal (mainly because I didn’t have enough frosting, since the batch made about 80 cookies.)
Ooh. I wish I had a vanilla version. Sounds divine.
I just made these cookies and they are delicious (soft, moist). I like pumpkin flavour so added a tsp of pumpkin pie spice to give it a little more zing. The icing is a perfect match, but the cookies are good enough without them for those who like less sweetness. Next time I’ll half the recipe and make a lot less icing – it made 75 large cookies and I had over half of the icing leftover. Maybe some pecans would be a good addition, too. Thanks for sharing your well-written and concise recipe. I’m glad I tried it. 🙂
I’ve now baked these 3 times-they are so good, they don’t stay long! Took them to family Thanksgiving, everyone loved them, from the kids to my 93-year-old great-uncle in-law (or something like that, lol!). Delicious with or without the frosting. For Thanksgiving, I didn’t frost them just for the sake of easy portability, and they were great. I did as you suggested at the end, and doubled the spices, and also added a 1/2 tablespoon of pumpkin pie spice.
One tip: REFRIGERATE the dough for a few hours, if at ALL possible. The first time I made them exactly as the recipe says, but the dough is so sticky and soft, it’s hard to work with and form. As an experienced baker, I knew that chilling the dough would help, and it certainly did. I actually made the dough the day before, the last time I made them, so it was thoroughly chilled-did great being rolled into not-quite-so-sticky balls. I formed mine into balls just over 1″ in diameter, made 5 dozen cookies out of this recipe.
Also, make SURE to leave enough space for them to spread, as these do spread a LOT, of course, due to the butter, and that’s what makes them melt-in-your-mouth. But even I did not quite leave enough space for the first batch.
They taste like pumpkin pie, in easy, portable, handy cookie form. If you haven’t tried this recipe, PLEASE do, you’ll love it!
I forgot to say, another hint: The dough chills really well, but once the cookies are actually baked, they don’t keep well after about 1 day (not that they’re likely to last that long ha ha!)-they seem to sort of turn mushy if not eaten within a day.
Thank you Andrea for all of the feedback!
First, I will say that this recipe is amazing and delicious. I made these tonight and the only issue I encountered was that either you didn’t use the spoon and level method for the flour, or something was messed up. I added ~ 3/4 more cups of spooned and levels flour and it was much better. They were still good, but very flat and fragile before I added the extra flour. I also used a tbsp of pumpkin pie spice instead of the nutmeg and cinnamon in the cookies. In the icing, I add about a tbsp or so of french vanilla coffee creamer to make it easier to spread. Literally the only complaint I have is that the pumpkin flavor could be more pronounced, but I don’t quite know how that would even be possible. I really love pumpkin. Also, I got closer to 5 dozen cookies, which is fine by me and likely fine by my coworkers who will be eating them tomorrow.
I just made these yesterday and they are very delicious! I only used about 3 1/4 cups of flour since I was using Canadian flour and 12 minutes was good for these. The recipe does make about 4-5 dozen cookies and I dropped by heaping tablespoon. Dropping dough by tsp can probably result in more cookies since there is some dough to work with. Didn’t have nutmeg so I used ground all-spice which worked out just fine. I also found about 3 cups of powdered sugar to be enough for the frosting. These are like mini cakes since there so soft (especially fresh out of the oven).
Yes, they are so soft!
Tried these cookies out today! I had leftover pumpkin in the correct amount, as well as some leftover cream cheese frosting. These are delicious! They definitely had a very mild hint of pumpkin, so next time I’ll add in some more spices. Very good! My kids will be so excited to eat on after school today.
So glad to hear that.
I am in Ireland you can not buy canned pumpkin.
Has anybody got a recipe to make it from fresh pumpkin
wow these are definitely bakery grade!! I’m not a big pumpkin fan but seeing that it’s fall I thought i would make them for the people i work with and had to try one to see. Wow!! Thanks for sharing Christie!
You’re welcome Carole! Glad you loved them!
I have made these cookies no less than 20 times!!! They are perfection, everyone….and I mean EVERYONE loves them. Thanks for sharing
Oh my goodness! I was going to ask what to do – I made these exactly as written, (at least I THOUGHT I had) but they ran all over the pan. And THEN I realized that flour is a very necessary ingredient and should not be omitted! Will try again; this time, with flour. Thankfully I halved the recipe. #atleastthehousesmellsgood
Oh my gosh! I’ve totally done that before (not with these). It is Monday. I’m sorry.
Yep, we’ll blame it on Monday! However, today is Thursday and I am happy to report that adding flour DOES make a difference!! They are delicious! 🙂
Haha. So sorry. THat’s frustrating.
I am making these right now, and let me say, they are delicious! I barely took them off the cookie sheet, frosted a couple for us to try, and we all loved them. Thank you for sharing!!!
These cookies were phenomenal. I brought them to work and they were gone within seconds. My coworkers begged for me to make more! Definitely a nice light pumpkin recipe if you like pumpkin.
Warning: Can’t eat just one, they’re soooo good. Even without the frosting they’re amazing.
i made half the recipe because four dozen seemed like a lot but they were gone within two days, I had to take a bunch to my sisters birthday lunch because my boyfriend and I would have finished them all lol
Making them again to take to thanksgiving , not halting the recipe this time, gotta have leftovers!
I’ve been using this same recipe for years (with a different frosting) and they always turn out perfect! Thanks for sharing!! I do have a questions about your frosting though… does it harden at all? I need to travel with them tomorrow for thanksgiving so I’m looking for a frosting that will harden enough to stack.
No it does not harden enough to stack. It stays soft.
THANK YOU for sharing this recipe! This is quickly becoming my favorite autumn cookie recipe! The cream cheese frosting is DIVINE. I didn’t change a thing about it. However, I did doctor the cookie recipe slightly and both times it has come out perfectly. I halved the butter in the recipe (only using two sticks) and doubled the cinnamon. I also added a hearty amount of ginger and allspice to taste. The cookies still turned out incredibly soft and delicious and only take 10 mins to bake. <3
Thank you! Glad you liked them.
Made theses cookies and they tastes good. But what a waste of a pound of butter.
Hello , wasted a pound of butter on this recipe. Just like other bloggers made these cookies and they where very doughy after 10 minutes put them back in for 2 more minutes at 350. Still doughy. Once they where in for a total of 14 minutes. They where so soft you defiantly could not frost them . So I will still city to my old faithful recipe.
These are awesome!!!! Started making them for halloween….everyone loves them from 1 1/2 yr old… 5 yr old , 9 yr old & 30 yr old daughter/son n law:}:} Make great baked gift; sharing recipe w/ everyone!!!
i made these and used half the recipe. Everyone loved them! Very moist and flavorful. I’m making again for Thanksgiving and making the full recipe. Thanks!
would you be able to freeze some of the dough to bake later?
I have not tried that.
The best cookies I ever tried!!
Thank you thank you thank you!!!!
i’ve made these cookies around Thanksgiving for the past 2 years and they are DELICIOUS. brought them to a work party the first time i made them and people freaked out over them. they are a huge hit every time i make them!
I made these today and they are delicious. Thanks for the great recipe.
Made these-delicious. I refridgerated the dough in a sealed container intending to make the rest of the cookies in 3-4 days, but it’s now been 6 days and the dough has totally changed color, like a brownish. Do you think they are still ok to bake? How long would you recommend they keep in the fridge?
Hmm. I’m not sure. I would try baking them but I’m not sure…
Not as good as I thought they would e, the cookies were not that sweet and the frosting tasted like butter. Not going to make them again.
Sorry you didn’t enjoy them. Did you whip your frosting? That’s a must.
These were absolutely fabulous!
We halved the recipe easily, and it still had a yield of 3 dozen cookies! These are like mild pumpkin pillows- even my husband (who hates pumpkin liked them!)
Theses were a huge dissapointment. They look nothing like the picture ,they are flat,they fall apart ,I don’t even want to try and ice them.
I’m sorry. They should not fall apart. Did you follow the recipe exactly? Too much flour could cause them to fall apart.
Made these tonight but won’t frost until tomorrow. Had one without frosting and have to agree with melt in your mouth claim! They’re almost like a cake! Although I got 4 dozen, they are quite large so I will make them into 6 dozen next time. Thanks for the recipe! My coworkers are in for a treat on Friday and so will my thanksgiving guests be this weekend!
I have to update my first comment. This is how good these cookies are…..My husband hates pumpkin. Has never liked pumpkin. Literally would rather go hungry than eat anything pumpkin. Well, my husband is also diabetic. And I was baking more of these yesterday, as I didn’t finish baking the mix from the day before yesterday. Well, anyway, his blood sugar was low and I was in the kitchen cooking dinner. The cookies were on the kitchen table. Half way through dinner, he tells me he tried one. And he really like them. He said they don’t even taste like pumpkin. But, he liked them enough, that he ate a lot of them. I’d say, by the we went to bed last night, he ate at least a doz, maybe more. This morning he took another dozen plus with him this morning. He wants me to make more. Our grandson wants me to make more. Oh, and one more thing, as I stated in my original post, I used a small ice cream scoop to form my cookies. I got 10 1/2 dozen out of the recipe. Just had to share this.
Ooh I’m glad that he liked them but don’t want him to get sick if he is diabetic! Haha. Hope he’s okay.
These cookies are beyond delicious! Made these yesterday to take tailgating this weekend. I just hope they make it to Sunday… I got 6 dozen cookies out of this recipe because I used a smaller cookie scoop. I will definitely make them again!
Ok. First, after mixing the dough, I baked 6 test cookies, because I always do that, just in case I need to make a change. Well, those came out great. I now have a full cookie sheet in the oven baking. So, here’s what I can say about these cookies: These have a great flavor. Nice texture. Very soft. They are very rich, but they are very good.
The only thing I did, was on the spices, I added an extra 1/2 teaspoon of each of on the Cinnamon and and the Nutmeg. And on the eggs, I used 6 tablespoons of pasteurized egg whites. (3 tablespoons=1 whole egg)
Also, I will definitely be getting a lot more than 4 doz out of this recipe, but that’s because I use the small ice cream scoop to make my cookies. So, I’m likely going to end up with closer 10+ dozen. But, that’s ok. I have plans for them.
For the frosting, no offense to the OP of the recipe, but, I don’t like cream cheese, so I will likely use my homemade Vanilla Buttercream Frosting recipe for the cookies. So, I will not be able to give a review on that. Sorry.
Anyway, great cookie recipe. Thanks for sharing.
I made a batch today and they are delicious! My yield is a little over 4 dozen so I can share them with neighbors, family, and co-workers. My kids love them, even right out of the oven before I got them iced. Thanks for sharing 🙂
I made these tonight and they were amazing! I ended up halving the recipe. I didn’t use an electric miser so I mixed it all by hand, which was painful – highly recommend using an electric mixer!! Anyways, the cookies were so fluffy and perfect. So so good. The cream cheese frosting was really good too and went well with the cookies. Will definitely be baking these again!
Glad you liked them Jessica!
I am preparing for a busy Halloween party and want to do as many things ahead of time as possible. Do you think you could make these and freeze them?? With icing or without??
I haven’t tried freezing these but I’m sure you could. I would definitely freeze them without icing though.
These cookies are delicious! I did have to make a few adjustments for my lack of ingredients in the house, but they turned out great regardless. I substituted 2 cups of butter for: 1 cup of shortening, 1 stick of margarine, and 1 stick of butter. On top of the cinnamon and nutmeg, to make them “spicier” I added 2 teaspoons of pumpkin pie spice (which has similar spices in it anyways). Because of the weirdness of the shortening/margarine/butter.. I had to bake them for 15-16 min for them to set up. Either way, WONDERFUL recipe!
These cookies are AMAZING! I made a few adjustments because of the ingredients I had at home. Instead of 4 sticks of butter, I used: 1 cup of shortening, 1 stick of margarine, and 1 stick of butter. I also added 2 teaspoons of pumpkin spice with the cinnamon and nutmeg. I had to adjust the baking time to 15-16 min so they set up. Regardless, wonderful recipe!
So very tasty. My spread more than yours. I used a cookie scoop. Should I refrigerate b4 baking next time?
Very easy instructions☆☆
Chilling always helps the cookies stay a little thicker so I would try that.
Made these cookies this am, going strictly by the instructions! And I did not get 4 dozen, I got over five dozen! Plenty of icing, just lots of cookies! They are yummy. I will definitely make them again next year but will halve the recipe!
Well…I too don’t usually comment on blogs…although I have a blog of my own (weird I know!) anyhow. Nothing makes me more furious than comments when someone hasn’t even tried the recipe. Seriously try it and THEN comment! Also…food coloring and box mix biscuit compared to made from scratch cookies…are you kidding me? Finally (sorry wrapping up my rant!) if you don’t realize by the sheer fact that there is 4 cups of flour you will get a LOT of cookies maybe baking isn’t your thing! So in the end I made the cookies. The whole batch. DELICIOUS. I followed the recipe. I knew there would be a lot. I am hosting a party for 30 tomorrow. I planned ahead for a lot of food. Everyone will get a little cookies box to take home!
Bottom line: thank you & great recipe. 🙂
Thanks for your support girl! Haha. I’m glad you loved the recipe. I don’t comment often because I hate filling out all of the fields. There has to be an easier way right?
I am going to try this for Thansgiving. They look amazing! I only have one question, and it may be a silly one but do these need to be refrigerated?
Nope. But you could if you like them cold. My husband loves them cold.
I made these today & overall I think they came out well but I can’t stop thinking that maybe there was too flour. I can’t tell if I maybe I miscounted my measurements but before I frosted them I thought the flour flavor was really overpowering. Anyone else?? Also I know their supposed to be soft but mine were very cakey I thought maybe they should’ve baked a little longer?
They should be cakey but maybe you should have baked them longer if they weren’t cooked inside. I thin that you’ll find that as you let them sit (since you made them today) they get even more moist.
can i use homemade pumpkin puree instead ?
AMAZING! I used two teaspoons of pumpkin pie spice in place of the cinnamon and nutmeg. The dough was hard to resist- tastes just like pie. Yum! Thanks for a new fall favorite! My coworkers are in for a real treat!
I just made these and THEY ARE AMAZING! Thank you for the colorful step by step process. I’m covered in flour and smiles 🙂
Haha. 4 cups of flour to be exact 🙂
Oh. my. GOSH!!! These look absolutely amazing, and I so cannot wait to try them!!! 🙂 I do have one question for you. So I have been on a brown butter craze with all of my recipes that call for butter, and I am curious how you think browning the butter would affect the overall consistency of these, and of course, the flavor! Anyway, I just found your site from scrolling through Pinterest looking for dessert ideas, and I just have to say that I have fallen in love with your site, and I want to try everything now!
Thank you Ashleigh. I think browning the butter would be delish!! I love anything with browned butter.
Could you freeze the batter or baked cookies before frosting them? My son came home with a sign up sheet asking for holiday baked good for Friday. Thought maybe I could freeze some for the following Thursday (thanksgiving)
Thank you and they look yummy!
Yes. I haven’t tried it but I would totally freeze the balls or baked cookies…
I’ve even frozen them after frosting them! Freeze them in a single layer on a parchment lined baking sheet and then after frozen, layer them in a tin with parchment paper between the layers. Take out what you need when you are ready. They freeze beautifuly like this and thaw very quickly for unexpected company.
I don’t know what the chances are of you seeing this anytime soon, buuuut….Should my butter for the frosting be softened or room temperature, or just cold? I’m worried about lumpy frosting…
Sorry! It should be slightly softened.
These cookies turned out AAAHh-mazing! So light and moist and delicious! The only snag I ran into was my own doing, I thought I had pumpkin purée but only had a can of pumpkin pie mix. So being impatient I just used it as I would have the plain pumpkin and just halved the sugar and spices since the pumpkin pie mix has sugar and spices in it already, and I also added about 3/4 C extra of flour because they add a little more water to the pie mix too. So if anyone is wondering, you can use the pie mix instead in a pinch. Anyways, they still turned out suuuuper good I’m not worried about the recipe making so many cookies because my kids, husband, and coworkers are making them vanish very quickly.
Oh and the cream cheese frosting is great too!
Great recipe thank you for sharing!
Yay! Thanks for the feedback. It really helps!
I am finally making a comment! I stumbled upon your blog about 6 months ago and have starting trying some of your recipes. I had to comment on these cookies because they’re SOOOO good! I do not like pumpkin anything but my husband really wanted pumpkin something…bread, muffin, cookie. So I showed him your cookie picture and he said they were exactly what he needed…haha. A picture really does speak a 1000 words. Anywho, I just made them yesterday and he said they’re the best cookie he’s ever had! 🙂 I followed the recipe exactly and they turned out perfectly (4 sticks of butter and all :). I wasn’t paying attention to how many the recipe made but I had enough to share with neighbors and family. Thanks for this recipe! God Bless! 🙂
Thank you Holly! After the last couple of comments I was starting to wonder if I made it up in my head how good these were. Glad I’m not crazy!
I most definitely will be making a double batch because my hubby loves any cookie but cream cheese topped pumpkin just Rocks his world!!! Also. When I read a recipe that I know we will love I just make it After all when it’s been written down I figure that’s the way to run with it and I know it will be DELICIOUS 😉😘❤️💋🍪🍪🍪
Hope he loves them!!
theres a whole lot more then there really needs to be with these cookies….. the cookie recipe on the inside of the can of libbys pumpkin is actually better then this and half the ingredient’s, theres enough sugar in this to give you cardiac arrest , and these are blan. Stick with Libbys
Sorry you felt that way…you can definitely add more spice to them if you like.
I agree terrip. A waste of a pound of butter. Who really needs 4 dozen cookies? Bland, so soft they fall apart when you pick them up. Even halving the recipe won’t help it. I had to bake my second batch for 18 minutes because they were doughy at 14. I will stick with my recipe from 20 years ago.
I’m sorry, but I did not find these bland. And they most certainly should not be doughy after 14 minutes. I’m wondering if you used the proper flour or something else….??? Maybe the wrong size of can of pumpkin?? Maybe you used margarine instead of butter?? The reason I’m posting this, is because I’ve been baking for years and I can’t find any fault with this recipe. I’d suggest trying it again and follow the recipe explicitly.
Thank you Cheryl 🙂
I agree with you Christy. I too have been baking for 45 years. True to form, baking often requires ‘unhealthy’ ingredients i.e. butter! You don’t have to consume the whole batch alone. Although, these are so scrumptious it may be hard not to LOL.
Personally, I like to make extra so I can share!
These cookies are amazing! I can’t imagine what people are complaining about. I’m a foodie and very picky and this is one of my favourite cookie recipes. 😀
Oh man, now I have to try this out! Now that Halloween is coming, I’m in the mood to make different pumpkin desserts. You gave me a great idea, so thanks. 🙂
Making these as I type… my dough came out pretty sticky, so I added at least another cup or 2 of flour… any idea what I might have done wrong otherwise?
No. The dough is very wet. Just like most pumpkin cookie doughs it’s wet almost like muffin batter.
These cookies look fabulous!
Wow these pumpkin cookies look incredible.. and I bet they tasted delicious too! Especially loving that thick layer of frosting on the top. Pinned!
I really want to make these! They sound delicious! Does it really call for 2 cups of butter, or is it supposed to be 2 sticks? It just sounds like a lot of butter.
Yep. 2 cups – 4 sticks. It makes 4 dozen cookies. Feel free to half the recipe.
These are SO GOOD!! I posted a variation of this recipe with nuts on my blog and linked to you and Better Homes and Gardens as the sources of the recipe. Thanks so much for sharing!! http://theroadtocrazy.blogspot.com/2014/10/31-days-of-halloween-day-15-pumpkin.html
Too many ingredients. Enough Bisquick or Jiffy or Store brand Baking Mix -to make 1 batch of biscuits, plus , Milk or Orange juice, 1 egg, 1/2 cup canned Pumpkin, ! tsp. Pumpkin Pie Spice, & a Dash of Orange Food Coloring== Pumpkin cookies. You can add maple syrup to the batter-if desired, & /or Dried Cranberries, Chocolate Chips, (Choc. or White). Frost or not with homemade frosting or store bought.
Sorry, but bisquick and orange food coloring sounds nasty. If I’m baking I’d rather make them the right way from scratch. And it isn’t that many ingredients unless you are a lazy baker. If measuring out more than one spice or making frosting kills you then buy a spice mix and premade frosting. These look delicious.
Wow when you bake cookies, you bake a LOT. But they are so good that I imagine they fly on the plate. Plus cookies freeze so well and are good frozen or lightly microwaved.
These cookies look really good, especially the frosting 🙂
These definitely do look like they melt in your mouth! nom nom.
These look AMAZING! I will definitely be making them soon!
Those cookies look so soft! I must try this recipe. #drooling
These look amazing. I’m trying them immediately. I could just eat the dough!
Yum! These look awesome! I love meltaway cookies 🙂
I like cookie dough as much as cookies–this looks really good.
The dough really looks good—-I would get a few less cookies from this recipe.