Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2013
Merry Christmas, everyone! I hope you are having a blessed time with your family today. I saved the most raved over cookie from our Christmas Cookie Extravaganza for today. We made fifteen different cookies this year, and Melt In Your Mouth Pumpkin Cookies were the rage from everyone! These luscious pumpkin cookies turned out so marvelously. They have a nice pumpkin and cinnamon flavor and then they’re iced with an amazing brown sugar buttercream frosting with a touch of cinnamon on top.
Melt In Your Mouth Pumpkin Cookies are not extra spicy, so if you want a really spicy pumpkin cookie you’ll need to add additional spices like cloves, allspice, or ginger. But it is really quite an excellent cookie even without the additional spices. I found Melt In Your Mouth Pumpkin Cookies here, but the original recipe is from Better Homes and Gardens. I’ve made a few minor adjustments to the recipe for the cookie itself and the icing which makes for a nice, soft, rounded cookie, and a spectacular icing.
If you’re looking for a fantastic pumpkin cookie recipe that all your guests will rave over, then consider making up a batch of these wonderful jewels. These delicious cookies do practically melt in your mouth. I may consider adding a few additional spices when making them the next time, but as far as the consistency and texture of the cookie and icing, those are perfect!
Melt In Your Mouth Pumpkin Cookies are some of the most spectacular cookies you’ll ever eat!
Here’s a close up so you can see the texture of the cookie and icing.
I sprinkled a little cinnamon over top of the icing on each cookie. I think sprinkling with cinnamon-sugar would also taste wonderful. Melt In Your Mouth Pumpkin Cookies are mouthwatering.
You can pipe the frosting on top or spread with a knife, whichever you prefer. The brown sugar buttercream frosting with a touch of cinnamon was absolutely delectable in this recipe.
Here’s what I did.
I made about 6 batches of this recipe so don’t be alarmed at how massive the amounts are for the cookies. Soften butter and add it to a large mixing bowl with granulated sugar.
Add pumpkin (not pumpkin pie mix) and eggs.
Add cinnamon, nutmeg, salt, baking powder, baking soda, and vanilla.
Mix all ingredients with an electric mixer until creamed well.
Add UNBLEACHED all-purpose flour (bleached flour toughens baked goods), and stir with a wooden spoon to combine.
Spray cookie sheets with cooking spray. Roll mixture into balls and place on cookie sheets. I had to keep my hands moist while rolling.
Bake at 350 for 10-12 minutes or until done.
While cookies are baking, make icing: In a medium saucepan over low to medium heat melt butter and brown sugar together.
Here it’s made a nice almost toffee-like sauce. Remove from heat.
Add powdered sugar and mix with an electric mixer until you get the right consistency. You don’t want an icing too thin or too thick.
Spread icing on cooled cookies.
Sprinkle with a little cinnamon, as desired.
Now take a bite out of one of these tasty treats and wait for them to practically dissolve in your mouth. You and your family will drool big time over these fantastic cookies. I had a really difficult time stopping at only one cookie. But I sure savored every mouthful!
These cookies will disappear fast at any Christmas or holiday party you take them to. We had more feedback over this cookie than any other cookie this Christmas season. Everyone loved this divine cookie.
Even though each batch makes quite a few cookies, you will find yourself hard pressed not making a SECOND batch really soon afterwards!
Here’s the recipe.
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
- 5 ½ to 5 ¾ cups Gold Medal UNBLEACHED all-purpose flour
- Preheat oven to 350°.
- Mix butter, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, eggs, vanilla and pumpkin with an electric mixer.
- Stir in flour with a wooden spoon.
- Roll mixture into balls.
- Place on cookie sheets that have been sprayed with cooking spray.
- Bake for 10 to 12 minutes or until tops are set.
- Cool completely.
- Spread with Buttercream Frosting and sprinkle each cookie with cinnamon for garnish.
You may have to keep your hands moist while rolling the cookie dough into balls to prevent sticking.
- ½ cup butter
- ½ cup packed brown sugar
- ¼ cup milk
- 1 teaspoon vanilla
- 3 ½ cups powdered sugar
- ground cinnamon sprinkled on top
- In a small saucepan heat butter and brown sugar until melted and smooth.
- Transfer to a medium bowl.
- Stir in milk and vanilla.
- Beat in powdered sugar with an electric mixer until smooth.
- Spread frosting on cooled cookies.
- Sprinkle with additional cinnamon if desired.
The icing is what makes these cookies so special.
I could have eaten a half dozen of these cookies in one sitting! My, they were delicious. We took several trays of these cookies out to John’s office and they were gobbled up rather quickly!
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