Melt-in-Your-Mouth Pumpkin Cookies
As much as I adore summertime, when September rolls around I start craving pumpkin! If you’re ready to get your pumpkin fix or you’re just pinning great fall pumpkin recipes, you definitely don’t want to miss this melt-in-your-mouth pumpkin cookies recipe!
My dad really loves soft pumpkin cookies and he usually makes oodles of them from store-bought pumpkin cookie mixes, so when I saw this recipe for pumpkin cookies in an old holiday issue of Better Homes and Gardens, I know I wanted to give it a whirl.
These cookies really lived up to their name. The pumpkin flavor in these cookies is sweet and delicious, and yes, these pumpkin cookies are so soft that they really do sort of melt in your mouth.
One really just isn’t enough!
What could be better than a yummy pumpkin cookie, you ask? Well, a yummy FROSTED pumpkin cookie, of course!
You really don’t have to use the frosting because the cookies are great on their own, but, the frosting just sends these cookies over the top.
I will say that the recipe for the frosting in the magazine did not end up matching the photos featured in the article. I think the recipe was probably printed wrong because I ended up having to add MUCH more powdered sugar to the frosting to produce a more firm, spreadable icing.
That’s no big deal, I adjusted the recipe below and you’ll just want to keep adding powdered sugar until the frosting is to your desired thickness.
Sprinkle the tops of these luscious melt-in-your-mouth pumpkin cookies and you have a really beautiful holiday cookie that everyone in your family will absolutely adore.
More delicious pumpkin sweets
Pumpkin crunch cake
Pumpkin snickerdoodles
Pumpkin streusel cheesecake bars
Pumpkin cupcakes with maple bacon frosting
Melt-in-your-mouth-pumpkin cookies
Yield: about 60 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes per batch
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
Frosting
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
3 to 4 cups powdered sugar (add until desired consistency/firmness)
ground cinnamon sprinkled on top (optional)
Directions:
1. Preheat oven to 350 degrees. In a large bowl beat the 2 cups of butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, baking powder,baking soda,salt,the 1 teaspoon cinnamon,and the nutmeg. Beat until combined. Beat in the eggs and 2 teaspoons of vanilla until combined. Beat in pumpkin. Beat in as much of the four as you can with the mixer. Stir in remaining flour with a wooden spoon.
2. Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
3. For frosting, in a small saucepan heat the 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon of vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. Sprinkle with additional cinnamon if desired.
BLESS YOU! Finally a recipe for Pumpkin cookies that does NOT involve cream cheese! I know, I’m in a minority, but I really do NOT like cream cheese at all. So, thank you thank you!!
I want to make these NOW >.< Any tips, did it come out perfect the first time or anything you'd change if you were to do it again?
Jen, the cookies came out perfect but the frosting I had to adjust from the original BHG recipe. You will really just need to pay attention to the consistency of the frosting while you’re adding the powdered sugar and stop whenever the consistency is the way you like it!
Ohhh my gosh, I love you and I hate you. LOL!!!
I tried this recipe out today and all i can say is WOW! They really are THAT good. I brought them to a family dinner and I have never gotten so many compliments.
The only thing I’d say is that pumpkin is tricky in any cookie recipe — the color can fool you and look fully cooked when it’s actually not. Mine baked fully after about 13 minutes.
Thanks for a great recipe!
I’m so glad that you love them!
Love pumpkin cookies with frosting! These look delightful, especially with that sprinkle of cinnamon on top!
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Oh my…drooling! I love Fall and Pumpkin everything! Pinning now so I can make these next weekend, Cheers! Tiffany
Very tasty. I should have cut the recipe in half, so much left over. The frosting was different but good. Next time I will probably use a cream cheese frosting.
Thanks for posting.
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As great as they look, it sounds like the saturated fat content is way out there. Is there anything I can substitute for the butter and have them still taste good?
I use crisco shortening as a rule in all of my cookie baking. Some argue that the buttery taste may be lacking, but my cookies are famous in my circles
How much Crisco, as a rule, would you use? I usually use Crisco-based recipes as well, but have never converted one. Help, because I want to make these!! They sound and look fantastic!
CRISCO is 100,000 time worse for your health than butter. Butter is GOOD for you if you use grass fed organic butter. Crisco is FULL of hydrogenated oil and trans fats. Google “trans fats harmful”. Google “grass fed butter.” Google “saturated fat is good for you.” Saturated fat is NOT evil, if the source is good. Sugar is far worse for your health than butter. Crisco is about the worst possible product you could ever put in your body. It is not food. Eat REAL food and your health will not suffer. The closer the dirt your food source is, the less it is processed, the better it is for you. This is just one of DOZENS of articles supporting the fact that sugars and refined carbohydrates are FAR worse for you than well sourced (whole foods) saturated fats: https://www.bbc.co.uk/news/health-24625808
Try coconut oil!! Much more natural than Crisco. If you do not like the very subtle coconut taste, try half butter and half coconut oil. Crisco is very bad for you!
I just bought coconut oil that is thick, congealed and in a tub — ie, it looks like Crisco. I plan to use half butter/ half coconut oil. I have not used this before. When substituting, do I use the same amount as I would if I used butter? THANKS!
I haven’t tried this recipe yet, but I’ve substituted coconut oil one-for-one with butter in plenty of other recipes, and it’s always turned out great! They will taste a little coconut-y, but I’ve never minded it.
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I just love all things pumpkin and these look so crazy good!!! Definitely pinning these!!!
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I did a half recipe of this since I was short on a couple of ingredients…..and they turned out amazing!! Now I will need to stock up on stuff to make these for my fall gatherings. I love how soft they turned out.
they sound yummy!
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Ah.May.Zing.
Made these today, and all I can say is Weight Watchers be damned! They’re worth the extra 10-pounds I packed on! Thanks for the recipe and thanks for the equally great pictures, my kids couldn’t quite figure out why I was licking my computer screen!
Blessings!
JH
Yay, so glad you love them!
I have these cookies in the oven now but I was wondering, is the “dough” supposed to be so thin? I guess I just expected it to be thicker. Did I do something wrong?
Forget everything I asked! They are amazing!
haha, yay, so glad they turned out!!
AWESOME!!! Btw-who asks to cut the fat content down??? It’s a cookie! LOL
Honestly, I can’t believe more people didn’t ask. Four sticks of butter for one batch of cookies is outrageous!! That much butter would make anything good. Whoever suggested using crisco instead is really out of touch.
4 sticks of butter is insanity!!! I’m thinking half applesauce.
No it’s not. Not when it calls for 4 cups of flour. Almost ANY cookie recipe is going to be 1 egg to 1 cup butter to 2 cup flour. This recipe is that exact ratio.
I used half butter and half coconut oil and my family won’t stop eating these! I’ve made them 4 times in the 2 weeks since finding the recipe! My only changes have been the coconut oil, I drizzle icing instead of putting it on like picture and I let them rest before serving. The extra time to rest them makes them taste even better! I was worried about high amount of sugar in the frosting but found that 3 cups was perfect. It tasted too sweet but once on cookie it was sheer perfection!
These look delicious. I would ice them with Cream Cheese Frosting!
Yum!
Seriously the BEST cookie ever!
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These look amazing! I can’t wait to try them! Can I freeze the dough? I’d like to make these ahead of time for a party.
Did you freeze them? That is my main concern too.
Yummy! How do you store these to keep them fresh?
All these recipes look so good. Going to try the pumpkin with the frosting first and sure several more
Can I roll these out and use a pumpkin shaped cookie cutter?
I did and it worked as long as dough was chilled. Happy Baking!!
Are they supposed to be cake-like? I left them in the oven for a little longer and the consistency didn’t change. Not sure I even want to make the icing now since I’m not a fan of the cookie. I wish I was though, I love pumpkin :/
I think the recipe for the frosting should be called a glaze. I did use 4 cups of powdered sugar , next time i will only use 3. The cookies are amazing but I don’t really like thick glazes on cookies. (I didn’t realize it was a glaze until I started frosting my cookies I’m fairly new to making frostings and glazes) Thanks for sharing the recipe!!!
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Oh my goodness! These cookies are AWESOME! I didn’t need 60 of them, so I made half a batch, and they turned out great! I can’t wait for my friends and family to try them!
I make these every year. Love, love, love them!
These cookies are heavenly! Like little soft clouds of pumpkin with brown sugary butter frosting. I love them because they are not overly “pumpkiny”.
I used 3 cups of powered sugar for the frosting and it was the perfect consistancy. I got 8.5 dozen cookies using my small cookie scoop. That made fast work of getting them in the oven. I’m happy it made so many. [I have plenty to share and more than enough to stash at home. : )
Do you have a pumpkin biscotti receipe?
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Any recommendation on substituting the egg in the recipe. My nephew has an egg allergy.
for each egg called for in a recipe, you can mix 1 teaspoon flax seed with 1 tablespoon water till it forms a gelatinous consistency- makes a really good egg sub!
Thank you soooo much for this recipe! I made them last week (I halved the entire recipe since 60 cookies would be too much) and they came out AMAZING. I didn’t change anything, besides not using the frosting. I used a pumpkin spice cream cheese frosting instead.
The cookies are fabulous – thanks for an amazing recipe
I will be posting on my blog and linking to your page if you don’t mind.
Thank you so much for this recipe – I halved everything, since 60 cookies would be way too much. I didn’t change anything in the cookie recipe, but did use a pumpkin spice cream cheese frosting instead of the listed frosting.
I brought these into work and they were devoured in 10 minutes. I would say they were a HIT! 4 of my girlfriends all asked for the recipe. The only thing I would say is that some of my friends thought they were very soft and cake like…they are supposed to be like that!
Each batch of mine took exactly 11 minutes in my oven.
I will be posting on my blog and linking back to your page if you don’t mind! Thanks again for an amazing cookie recipe!
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The recipe calls for both baking soda and baking powder. Do I have to use both, I only have baking soda on hand. Does anyone know how much using just baking soda will effect the outcome?
Loved the recipe;Thank you
I made these exactly how the recipe told me to and my cookies turned out super fluffy, like cake. Is that supposed to happen? They were delicious, just not what I expected a cookie consistency to be.
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I used fresh pumpkin and found it was not enough pumpkin flavor next time I will revert to the can. The frosting is amazing:-) there was so much batter I used half for cookies and half for muffin/cupcakes still came out fluffy and melt in you mouth delicious.
hello, im making these yummy cookies tonight, i made one dozen first following the recipe exact, but tasted like they were missing something. so i added some pumpkin pie spice to the rest of the mix and love them! they just needed a little more spunk
Do you know how these would do if you freeze them?
Made these for a neighborhood party today. Make sure you scoop even amounts. Seriously the best pumpkin recipe out there. Frosting was good too.
I made these cookies exactly to the recipe provided – including the icing. They were sickening sweet. I only put a little dollop of icing on the top – I’m not sure how the ones pictured above could even be eaten with all of the icing on them! I could only eat one before feeling sick to my stomach from all the sugar. My fiance who absolutely loves sweets and will eat a half a dozen cookies in one sitting agreed with me and only ate one. Next time I’ll omit this icing. The cookie itself was quite tasty but the icing way too rich.
These are abslutely amazing! My boyfriend can’t get enough. Will be making them again for thanksgiving. Yummy!
I’m planning on making these Wednesday night for Thanksgiving. What is the best way to store them? TIA
Oh my these are delicious!!!!!! WoW so glad I tried these! Do you have any tips for creating round circle cookies vs. my blob shaped cookies?
Pipe it out using a decorating bag or a ziplock snipped at corner. Makes them more professional looking.
Just got done making these this evening. These truly do melt in the mouth. I did halve the recipe and did not add the icing to them. These will be my go to pumpkin cookie recipe. Thanks!
These cookies were AMAZING! Im so happy I made them for Thanksgiving tomorrow! I can’t wait to share them with everyone!!
Just saw Jaclyn link these – they’re stunning! pinned
I wish I had a dozen right here!
I am making these again for the fourth time! This last time is for a Christmas cookie exchange. They are soooo delicious, thank you for sharing!!!!!!!!!!!
I am someone who normally doubles every recipe and was planning on doing so with this one but thank god I didn’t have enough butter. I will definitely be halving this recipe next time. They turned out wonderfully even if a little on the sweet side for me, but boy was a tired of dealing with them towards the end.
I have made this recipe twice and I cannot just have two! Mine makes a little over 40 and that doesn’t last the weekend! Follow the recipe to a T and it should come out perfect
also with the frosting add powdered sugar until you like the consistency. The more the merrier right?
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Do you know what the fat/calorie count is on these? Like are they low-fat/calorie at all?
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Could you half this recipe?? College baker with no room to store or time to bake such a big batch!!
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Has anyone tried sprinkling them with cinnamon sugar before baking? Kind of reminiscent of a snickerdoodle, I’m not fond of iced cookies and was wondering how that might work.
Just made them this afternoon. They came out perfect first try. I did Chang a couple of the ingredients by only using a sprinkle of nutmeg and a 1/4 tsp ground ginger and a 1/4 tsp of ground cloves. Thanks for a fantastic pumpkin cookie recipe!!
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How do you store these?
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Made these with my sister today. They are so delicious! Will definitely start making these every year!
Delicious!!! I added cinnamon chips to some and they were amazing! I couldn’t even frost them, they got devoured before I could whip up the icing!!! Love love!
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Hi, Crissy. These look SO good. I must make them. Do I cut this recipe in 1/2 measurements to make 1/2 batch? Thank you.
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I made these today. There was not enough pumpkin flavor and the frosting was way to sweet. I am a baker and I followed this recipe and in my opinion it was a waste of time.
I just made this cookies thay are suuuupperrr, but I made a cream cheese Frosting. Even better!!!!
That frosting is incredible! I struggle with pumpkin cookies… This is one of the many recipes I have tried. They always come out too flour-y, or too pumpkin-y (like straight from the can pumpkin, not sweet pumpkin). I follow the recipes to a T, but always get the same results. Any tips?
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I’m not able to use/buy a mixer.
Is it possible to make these with just a spoon?
Or will the dough not come out right?
From what I can see of the cookies, it looks like my grandma’s recipe. Her frosting doesn’t look the same though. Hers is more like a glaze so I’m guessing it’s close to what you described before adding more powdered sugar to it. I love my grandma’s pumpkin cookies are soft and melt in your mouth too. I’m gonna guess it probably is the same recipe. (By the way, we are from Ohio too!)
I’m thinking of making these in the morning for an elderly lady I care for whom dnt eat much but loves all cookies but really LOVES them more if they have chocolate chips…my question for u is do u think I can add choc.chips in this and if so how much do u think would work best?
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Oh yummy, pinned and totally happening in this house! Thanks for the recipe.
All of your pumpkin recipes look amazing! I think I might have to pin this recipe. Yum!
These cookies look so yummy. I love pumpkin cookies so I am going to give these a try.
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thank you for posting this recipe! I made them and halved the batch, used heaping teaspoons and it ended up making about 40 cookies. I baked them for 8 minutes to see how quickly they would cook but ended up leaving them in the oven for 10 minutes total. The icing is amazing! Literally made the mmmmm noise after taking a bite of the cookie With the icing. Great recipe!
These look amazing! Stopping by from the MMM party and am pinning these delicious-looking cookies!
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Oh my goodness, these look so scrumptious! I could eat them through the screen right now. Thank you for sharing at Inspire Me Wednesday. Featuring you in this week’s issue and on Instagram tomorrow.
can you freeze these cookies. Need to make 14 dozen for a wedding and wanted to make ahead
These do look delicious, Crissy! I will be featuring your post in this week’s Home and Garden Thursday,
Kathy
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These cookies look and sound divine! I love pumpkin anything and can’t wait to try them!
I’m a new follower ~
xo
Pat
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Can I use unsalted butter?
I used unsalted and they came out fine
Just tried these, frosted half of them. They are divine! Thanks for sharing!
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How did you store them ? Refrigerator ?
I’m wondering the same thing. Do these need to be refrigerated? Thanks so much! Love these cookies! (The first time I made them was for a party so they were devoured day 1, today I’m making them in advance for something tomorrow but don’t want them to spoil!)
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Made these cookies today for my kids….they were absolutely amazing! I halved the recipe and frosting. Made 30 cookies…now I wish i made the whole batch! Thanks for a great recipe!!
Haha! I didn’t even see you comment about cutting the recipe in hakf. We both did and had the same thought lol
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These came out very soft and fragile. They kind of fell apart when you picked them up. Don’t think I would make these again! We ended up throwing out much of the batch.
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For those of you who have questioned the amount of butter in this recipe, I misread it for 2 sticks of butter rather than 2 cups, and I had 2 batches baked before I realized my mistake. I’m not sure what they would taste like with the correct amount of butter, but they were delicious with only half! I will make them with only half of the butter next time, as well.
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I accidentally used 2 sticks of butter instead of 2 cups & these cookies turned out perfectly fabulous! Light, fliffy, & melt in your mouth as described! Happy to know that half the butter works!
Hey Crissy, I was wondering if you could tell me, in as much explicit detail as you can recall, what the texture of the cookies is like. I ask because, about 5 or 7 years ago I made a recipe for a pumpkin cookies and the texture had a horrible “mouth feel”, which was like firmed up and dense pumpkin “mash”, even though I used canned pumpkin. You could tell that it was basically firmed and baked pumpkin puree. I am hunting for and hoping to find a pumpkin cookie recipe that has a much more cookie-like texture, but with a pumpkin and spice flavor. If this BH&G carries those qualities (and their recipes usually turn out well!), I will definitely have to give it a try. Also, just out of curiosity, do you recall what issue of BH&G this recipe came from?
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So I made these cookies yesterday and the batter before I added the flour was amazing!! OMG thinking about using that recipe to make a pie.
The batter was really loose even after I added flour so I kept adding flour until I got the consistency that I wanted but guess what – lost the taste of pumpkin!
October is my month for 4 weeks of pumpkin and the cake I made last week also no pumpkin taste. Any suggestions would be awesome! Did you have to add more flour to this batter? How did your cookies come out with the recipe as is?
Hey thanks for this recipe,
I just got the cookies out of the oven and they are to die for. I’ve been looking for a good cookie recipe to use all that pumpkin puree I made and it’s as you said, the title doesn’t deceive.
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I’m making these right now! The batter however isn’t spreading out at all… They are just staying in mounds… And they aren’t cooking very quickly… It’s been 22 minutes!
Can you substitute pumpkin pie spice for the cinnamon and nutmeg?
These are wonderful cookies. I had leftover pumpkin from making a pumpkin roll and looked everywhere for a cookie recipe. I love how light and airy the cookies are. Very simple to make. I didn’t make the frosting but put some sweetened shredded coconut on top of each cookie prior to baking. Delicious. Also cut the recipe in half. Didn’t need 60 cookies, though I almost convinced myself I did after eating one. Haha! Thanks for a great recipe.I will definitely make these again!
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Hi i love this thanks! this could be a silly question. Isn’t it way too sweet with 2cups sugar while pumkin itself is sweet. Do u have any idea as to how i cud make it without sugar or less sugar?
Can you use almond flour instead of all-purpose flour? Thanks
I have been making these the last few years during fall and for Thanksgiving. They are truly melt-in-your-mouth, soooo good and everyone loves them!!! I did find I needed to add more powdered sugar to the frosting then called for to get a thicker consistency, 1-2 cups more. They are so moist that after a few days they get kind of sticky so I leave out enough for the next 2-3 days and then freeze the rest. I take them out as needed and defrost and they are perfect! Sometimes I can’t wait and I eat them straight out the freezer and I still love them. Thanks for this wonderful recipe!!!
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WINNER!!!!!!!!!!
When your using the butter what type of brand butter are you using and are you using unsalted butter or salted?
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Are these cookies supposed to be flat? I followed the directions and my son called them “pancake cookies”.
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Could you use pumpkin pie filling and not use the teaspoon each of cinnamon and nutmeg listed in the recipe?
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What is the best way to store there cookies after baking?
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I made these cookies for my family, and they loved them! Many family members asked me if they could take some of the cookies home with them, and a lot of people asked me for this recipe. The recipe made a very large amount of cookies which is great, because we have really huge family gatherings. I didn’t make the frosting, and they were still plenty sweet and incredibly delicious. They came out really soft which I love! They were melt in your mouth, and they had a great pumpkin flavor. I will definitely be making these again.