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.
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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
Ingredients
- 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)
Instructions
- 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.
Notes
My family is obsessed with these cookies—Even the hubs, who generally is not a huge pumpkin fan! I made them GF with King Arthur’s 1:1 all purpose blend. Perfection!
Question—do you know of any similar textured cookies that aren’t so fall? Maybe chocolate chip or cinnamon? Thank you!!
I don’t have any with a similar texture that aren’t fall. Sorry
Hello! I’ve made these before and they are to die for! I just can’t remember… should I use salted or unsalted butter??
I always use unsalted but it doesn’t matter
This recipe has no pumpkin flavor at all .
Just like pumpkin bread, they flavor sets in as it sits.
I’ve been making these for a few years now – they are literally perfect! My hang up (now) is, I recently moved out to Colorado from Florida and I can’t get them fluffy like before – do you have any high altitude tips? Thank you! And seriously these are the best.
I’m in utah and haven’t had an issue but I love these tips from King arthur. https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I love these cookies but every time I make them they turn out flat. I was wondering what I should do to make them fluffier? Do I need more flower?
Also to note I have refrigerated the dough beforehand as well and they were still flat
More flour would help. Chilling the dough would help too
I made these pumpkin cookies today, OMG they are delicious! I don’t like a heavy pumpkin spice cookie, these are perfect, will definitely be making them for the holiday’s
So happy to hear that!
How do your cookies plump up so nicely? Mine go flat.
You can chill the dough if you want a thicker cookie. It all depends on the temp in your house and temp of butter
Omg these cookies are amazing! I do not think they turned out like Whoopie pies which I was happy about bc I don’t like those. These are soft, tasty and addicting. Even my family members who don’t like pumpkin were devouring them. I added 1.5x the amount of vanilla, cinnamon, nutmeg.
So glad you liked them!
I’d like to try those but how on Earth do you measure butter by the cup?! Melted I can understand, but softened? :/
1 stick of butter is a half of a cup
Room temperature soft
Can this dough be cooked like a cake instead of a cookie? If not, what adjustments would need to be made?
I haven’t tried it so I don’t know.
These have been saved in my recipes for so long! Finally I made them and my husband and I are not disappointed!!! They are definitely like a whoopie pie which is a nice change to your basic cookie dough. The best part about this recipe is the balance! It really is the perfect pumpkin treat for those who are not obsessed with pumpkin like the rest of us lol. P.s. I dropped one on the floor and my dog was quick to enjoy it! he preceded to beg for more!
Haha smart dog!
Can I make the dough ahead of time and freeze or refrigerate for a few days? I want to make them, but I’m not sure I’ll have time for making, baking, cooling and frosting all in one day?!
Yes! That would work.
Hi! Is just one cookie a whole serving? Also do you know what the nutrition facts are without the frosting?
Yes one cookie is a serving. I don’t know the info without the frosting.
very good
Thank you!
I don’t have any parchment paper. Can I use tin foil to line the pan?
Sure. Just make sure you spray it.
How long can I keep cookies without freezing them?
Pumpkin cookies tend to get more moist everyday as the pumpkin incorporates in the dough so I would say 5 days refrigerated.
I made these cookies for my friends who I have lunch with every month and they were a hit. This cookie is soft and the cream cheese frosting took them over the top. I would definitely make them again, As suggested in previous reviews, I did double the cinnamon
vanilla an nutmeg..
Thanks for your feedback.
Delicious cakey pumpkin cookies, suuuper soft and moist. I halved the recipe and they came out just fine. They were so soft I decided at the last minute to use the frosting to make them into cookie sandwiches/ whoppie pies and OMG what a great idea, they’re delicious like that.
After I ice the cookies do they need to go into the refrigerator or are they ok to sit on the counter in a sealed container?
The cookie is vey soft and delicious.
I make these cookies every fall and they are a huge hit with family, friends and co-workers. They are simply delicious! These also freeze great after baking and are a nice treat to pop out of the freezer when I want a little treat.
Do you freeze them already iced?
Thanks for the freezing tips!
Made these with coconut oil to make “special” cookies . . . And they turned out amazing 🤩
Very moist & delicious I didn’t have nutmeg on hand but didn’t make a difference; mild pumpkin flavor perfect for fall. Parchment paper probably would’ve helped cookies not spread as recipe stated but doesn’t affect taste
Glad you liked them!
Easy and delicious. Should these be stored in the refrigerator?
I leave them at room temp.
Will the dough be ok to refrigerate overnight?
I haven’t tried it!
These cookies were amazing! I doubled the cinnamon and ground nutmeg. And like every other recipe I use, I doubled the vanilla as well. The texture was perfect. A nice light, cake like cookie. The frosting completed the cookies so well. The cookie melts in your mouth. I highly recommend these cookies.
Glad you liked them!
I have made these quite a few times and they are a huge hit! A coworker with a gluten allergy was jealous and I told her I would make her a GF batch, however I have little experience with baking with GF batter. Do you think the even swap of flour will be okay or do you recommend adding anything additional in to help?
Using a basic gluten free flour should be just as good! Since its a lot of butter, they should still be dense!
I made them gluten free using an all purpose gluten free flour. I also added an extra egg and 1/2 cup sour cream. They turned out perfect! I took to work and no one even could tell they were gluten free and many asked for recipe.
So glad to know that they work gluten free.
I haven’t tried it with GF flour so I can’t be sure.
Made this tonight! I halved the recipe and it can out perfect! Freaking delicious! Thank you
Woo hoo!
Is it really 2 cups of butter ??? That just doesn’t seem right.
That is correct, the recipe makes 50-60 cookies that is why
Yep. It makes 4 dozen cookies.
I used 1/2 almond flour & 1/2 white flour. They aren’t “puffing up” as I’ve read they’re supposed to do. Should I add zanthum gum plus additional baking powder? BTW, they’re delicious but flat & fall apart .
Yes almond flour will not give it the same texture. I am not experienced in baking with it so I can’t be sure.
Love love love ♥️♥️♥️ Cut the recipe in half
Thanks!
Hi Christy, I made you cookies for my cookie monster husband this afternoon and he loves them. We did find we could taste the soda (I triple checked amount :-)), so I smothered them with cream cheese icing and sprinkled with cinnamon and that fixed that.
Thank you so much for sharing these taste morsels Christy.
I have to take a moment to tell you I have been on your site many many time and enjoy so much.
Merry Christmas to you and your family Christy.
Darlene
Nova Scotia
Glad you enjoyed them. I’m not sure about the baking soda, that’s weird.