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Melt in Your Mouth Pumpkin Cookies | Can't Stay Out of the Kitchen | these are the most awesome #pumpkin #cookies ever! The brown sugar buttercream frosting is amazing. These are terrific for #Christmas baking & parties. #dessert

Melt In Your Mouth Pumpkin Cookies

Teresa Ambra
These scrumptious cookies really are Melt in Your Mouth Pumpkin Cookies! This luscious, decadent pumpkin cookie is soft and rounded with a nice cinnamon flavor. This recipe uses a brown sugar buttercream frosting with a touch of cinnamon that's spectacular. Perfect for fall or holiday baking, Christmas cookie exchanges or tailgating parties. If you enjoy pumpkin desserts, this one will knock your socks off!
5 from 1 vote
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Prep Time 40 minutes
Cook Time 17 minutes
Total Time 57 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 72
Calories 153 kcal

Equipment

  • 4 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 wooden spoon or heavy spoon
  • 1 electric mixer
  • measuring cups
  • measuring spoons
  • 1 small sauce pan
  • 1 spatula
  • 2 wire cooling racks

Ingredients
  

COOKIES:

  • 2 cups unsalted butter softened (4 sticks) or use salted butter
  • 2 cups granulated sugar
  • 2 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 15 oz. can pumpkin
  • 6 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)

BUTTERCREAM FROSTING WITH CINNAMON:

  • 1/2 cup unsalted butter (1 stick) or use salted butter
  • 1/2 cup light brown sugar packed
  • 1/4 cup 2% milk (or use half-and-half)
  • 1 tsp. pure vanilla extract
  • 3 1/2 cups powdered sugar
  • 1/3 cup ground cinnamon sprinkled on top

Instructions
 

COOKIES:

  • 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 until very well combined.
  • Roll mixture into balls; OR SCOOP DOUGH WITH SMALL COOKIE SCOOP.
  • Place on cookie sheets that have been sprayed with cooking spray.
  • Bake for 10 to 12 minutes or until tops are set.
  • Rotate cookie sheets on oven racks every six minutes while baking.
  • Cool completely.
  • Spread with Buttercream Frosting and sprinkle each cookie with cinnamon for garnish.

BUTTERCREAM FROSTING WITH CINNAMON:

  • 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.

Notes

Recipe source: Better Homes and Gardens.
 
NOTE: I like adding 1/4 teaspoon each of ginger, ground cloves and allspice for increased flavor.
 
NOTE: I found this recipe easier to work by scooping the dough with a small cookie scoop and placing dough balls on cookie sheet pans, rather than rolling into balls.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 153kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 83mgPotassium: 36mgFiber: 1gSugar: 13gVitamin A: 1128IUVitamin C: 0.3mgCalcium: 28mgIron: 1mg
Keyword cinnamon, cookie, dessert, pumpkin
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